Ingredients
Scale
Base Ingredients:
- 4 medium potatoes, cut into 1-inch chunks
- 3 large carrots, cut into 1-inch chunks
- 2 medium zucchini, sliced into 1-inch pieces
Seasonings:
- 4 cloves garlic, minced
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Wash the potatoes, carrots, and zucchini thoroughly. Cut them into uniform 1-inch pieces for even cooking.
- Make the Herb Mixture: In a large mixing bowl, combine the minced garlic, olive oil, rosemary, thyme, parsley, salt, and pepper. Stir well to create a flavorful marinade.
- Marinate the Vegetables: Add the chopped vegetables to the bowl. Toss to coat them evenly with the garlic herb mixture. Let them marinate for 30 minutes to enhance the flavor.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- Arrange the Vegetables: Spread the marinated vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Flip the vegetables halfway through to ensure even browning.
- Check Doneness: Remove the veggies from the oven when they are golden brown and fork-tender. Serve warm as a side dish or enjoy them on their own!
Notes
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: ~200 kcal per serving | Servings: 4