Description
This Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a flavorful, easy-to-make side that’s crispy on the outside and tender on the inside! Roasted with olive oil, garlic, and fresh herbs, these veggies make the perfect complement to any meal.
Ingredients
Units
Scale
- 3 medium Yukon Gold or red potatoes, diced
- 2 large carrots, peeled and sliced
- 1 medium zucchini, sliced into half-moons
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp dried Italian seasoning (or fresh thyme & rosemary)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat & Prepare the Baking Sheet
- Preheat oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Season the Vegetables
- In a large bowl, toss the potatoes and carrots with olive oil, garlic, salt, black pepper, smoked paprika, and Italian seasoning.
- Spread evenly on the baking sheet and roast for 20 minutes.
Step 3: Add the Zucchini & Roast Again
- Remove from the oven, stir the veggies, and add the zucchini slices.
- Roast for another 10–15 minutes, until the potatoes are golden and crispy.
Step 4: Garnish & Serve
- Sprinkle with Parmesan cheese (if using) and fresh parsley.
- Serve warm and enjoy!
Notes
- Extra Crispy Tip: Broil for the last 2–3 minutes for extra crunch.
- Dairy-Free Option: Skip the Parmesan or use nutritional yeast.
- Add Protein: Serve with grilled chicken or steak for a full meal.
- Storage: Refrigerate leftovers for up to 3 days. Reheat in the oven at 375°F for 10 minutes.