Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
4 cups potatoes, diced
2 cups carrots, sliced
2 cups zucchini, sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp dried rosemary
Directions:
1. Preheat the oven to 400°F (200°C).
2. Wash and prepare the vegetables: Dice the potatoes into even-sized pieces, slice the carrots into rounds, and slice the zucchini into half-moons.
3. In a large mixing bowl, combine the diced potatoes, sliced carrots, and sliced zucchini.
4. Add the olive oil, minced garlic, and dried rosemary to the bowl.
5. Toss the vegetables thoroughly until they are evenly coated with the oil, garlic, and rosemary.
6. Spread the vegetables in a single layer on a large baking sheet, ensuring they are not overcrowded.
7. Place the baking sheet in the preheated oven and roast for 25-30 minutes.
8. After 15 minutes, remove the baking sheet from the oven and stir the vegetables to ensure even roasting.
9. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender and golden brown.
10. Remove from the oven and let cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: ~180 kcal per serving | Servings: 4