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Roasted Vegetables Medley with Garlic and Herbs

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A vibrant and wholesome roasted vegetable medley featuring baby potatoes, carrots, and zucchini, seasoned with garlic and fresh herbs. Perfect as a side or a light vegetarian main dish.

Ingredients

Units Scale
  • 2 cups baby potatoes, halved
  • 2 carrots, peeled and chopped
  • 2 zucchinis, sliced into thick rounds
  • 3 tbsp olive oil
  • 3 cloves fresh garlic, minced
  • 2 tbsp fresh parsley or thyme, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Optional: 1 small onion or shallot, finely chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and prepare the vegetables: halve the baby potatoes, chop the carrots and slice the zucchini, and chop the herbs.
  3. In a large mixing bowl, combine the vegetables with olive oil, minced garlic, chopped herbs, salt, and pepper. Toss until evenly coated.
  4. Spread the vegetables out in a single layer on a baking sheet lined with parchment paper or foil.
  5. Roast in the preheated oven for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
  6. Remove from the oven and garnish with additional fresh herbs if desired before serving.

Notes

  • Use a convection oven for crispier vegetables.
  • Don’t overcrowd the baking sheet to ensure even roasting.
  • You can prep vegetables in advance and roast when ready to serve.
  • Store leftovers in the fridge for up to 4 days and reheat in the oven or skillet.

Nutrition

Find it online: https://tastyera.com/roasted-vegetables-medley-with-garlic-and-herbs/