This Garlic Herb Roasted Vegetable Medley is crispy, tender, and bursting with flavor! The roasted potatoes, sweet carrots, and zucchini are perfectly seasoned with garlic, rosemary, and olive oil, making this an easy, nutritious, and colorful side dish for any meal. Perfect for weeknight dinners, holiday spreads, or meal prep!
Ingredients
✔ 4 cups potatoes, diced (Yukon Gold, red potatoes, or baby potatoes work best!) 🥔
✔ 2 cups carrots, sliced (adds a natural sweetness!) 🥕
✔ 2 cups zucchini, sliced (roasts quickly for a tender bite!) 🥒
✔ 3 tablespoons olive oil (for a crispy, golden exterior!) 🫒
✔ 3 cloves garlic, minced (for bold, aromatic flavor!) 🧄
✔ 1 tablespoon dried rosemary (earthy and fragrant!) 🌿
✔ 1 teaspoon dried thyme (adds an herby, slightly lemony touch!) 🌱
✔ ½ teaspoon paprika (for warmth and depth!) 🌶️
✔ ½ teaspoon salt, or to taste 🧂
✔ ½ teaspoon black pepper, or to taste
Optional Add-Ins:
✔ ½ teaspoon red pepper flakes (for a little heat!) 🔥
✔ 1 teaspoon Italian seasoning (for an extra herbaceous punch!)
✔ Parmesan cheese, grated (sprinkle on after roasting for a cheesy touch! 🧀)