Description
Crispy on the outside, tender on the inside, these roasted veggies will make you forget you’re eating something healthy. The garlic herb seasoning takes them from simple to simply irresistible.
Ingredients
Scale
- 1½ pounds (680g) Yukon gold potatoes, cut into 1-inch chunks
- 1 pound (450g) carrots, peeled and cut into 1-inch pieces
- 2 medium zucchini (about 1 pound/450g), cut into 1-inch chunks
- 6 cloves garlic, minced (about 2 tablespoons)
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C) with a baking sheet inside.
- Cut potatoes and carrots into 1-inch pieces, and zucchini into slightly larger 1¼-inch chunks.
- In a large bowl, toss potatoes and carrots with 2 tablespoons olive oil, garlic, rosemary, thyme, oregano, salt, and pepper.
- Spread seasoned potatoes and carrots on the preheated baking sheet in a single layer.
- Roast for 20 minutes.
- Meanwhile, toss zucchini with remaining 1 tablespoon olive oil and a pinch of salt and pepper.
- After 20 minutes, add zucchini to the baking sheet, stirring to combine with partially roasted vegetables.
- Return to oven and roast for an additional 15-20 minutes until all vegetables are tender and browned.
- Optional: Broil for the final 2-3 minutes for extra crispiness.
- Remove from oven, let rest for 5 minutes, then transfer to a serving dish.
- Garnish with fresh parsley and optional Parmesan cheese before serving.