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Roasted Potatoes, Carrots, and Zucchini

A vibrant and delicious side dish featuring tender potatoes, sweet carrots, and crisp zucchini roasted to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium potatoes, diced (about 2 cups)
  • 3 large large carrots, sliced (about 2 cups)
  • 2 medium medium zucchini, sliced (about 2 cups)
Seasoning
  • 3 tablespoons olive oil Helps the veggies caramelize.
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme Or your favorite herbs.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel your potatoes and carrots (if desired). Cut the potatoes and carrots into bite-sized pieces. Slice the zucchini into rounds.
  3. In a large mixing bowl, combine the diced potatoes, sliced carrots, and zucchini. Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, thyme, salt, and pepper. Toss everything together until all the veggies are coated.
Cooking
  1. Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper.
  2. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the veggies are tender and golden brown, stirring halfway through.
Serving
  1. Once the veggies are beautifully roasted, remove them from the oven and serve hot.

Notes

These roasted veggies pair wonderfully with grilled chicken or fish, and can be served alongside a salad or hearty grain like quinoa. Consider seasoning with other herbs and spices for variations.