Roasted Potatoes, Carrots, and Zucchini
A warm and cozy roasted veggie medley that’s easy to prepare and perfect as a side dish for any meal.
Ingredients
Vegetables
- 2 large potatoes, diced
- 2 carrots, sliced
- 2 zucchinis, sliced
Oil & Flavorings
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced potatoes, sliced carrots, and zucchinis.
- Drizzle with olive oil and sprinkle with garlic powder, salt, black pepper, and dried rosemary. Toss until vegetables are well coated.
- Spread the vegetables in a single layer on a baking sheet.
Cooking
- Roast in the preheated oven for about 25-30 minutes or until the veggies are tender and golden brown, stirring halfway through.
Serving
- Serve warm as a side dish.
Notes
Cut vegetables to similar sizes for even cooking. Don’t overcrowd the pan to ensure proper caramelization. Use high heat and stir halfway through for the best results.