Description
Discover the ultimate comfort food with our delicious Roasted Vegetables with Potatoes Carrots and Zucchini recipe. This simple yet flavorful dish combines the earthy taste of root veggies with the fresh crunch of zucchini, making it a perfect side dish for any meal. Packed with nutrients and easy to prepare, these roasted vegetables offer a delightful burst of flavors in every bite. Looking for a healthy and tasty addition to your dinner table Click through now and explore the full recipe for these mouth-watering Roasted Vegetables with Potatoes Carrots and Zucchini Your taste buds will thank you
Ingredients
- 2 medium potatoes, diced
- 2 large carrots, sliced
- 2 medium zucchinis, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). This will ensure that your vegetables roast evenly and become perfectly tender.
Wash and peel your carrots and zucchini. Cut them into even-sized pieces to promote uniform cooking. The potatoes should also be washed; no need to peel unless desired.
In a large mixing bowl, combine your chopped potatoes, carrots, and zucchini. Drizzle with olive oil, then add salt, pepper, garlic powder, and any herbs of your choice. Toss to ensure all vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on a baking sheet. Ensure they are not overcrowded, as this will help them roast rather than steam.
Place the baking sheet in your preheated oven. Roast for about 25 to 30 minutes, or until the vegetables are fork-tender and golden brown, stirring halfway through for even cooking.
Once done, remove the vegetables from the oven. Let them cool slightly before serving. Enjoy your roasted potatoes, carrots, and zucchini as a delicious side dish!
- Prep Time: 15 minutes
- Cook Time: 30 minutes