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The joy of seasonal cooking lies in the vibrant array of fresh produce available at different times of the year. There’s something truly special about preparing food that reflects the changing seasons, and incorporating more vegetables into our diets is one of the best ways to celebrate this bounty. Not only do seasonal vegetables taste better, but they also provide a host of nutritional benefits that contribute to a healthy lifestyle.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Discover the vibrant flavors of Garlicky Herb Delight: Roasted Veggie Medley, a delightful recipe that celebrates seasonal produce. This medley features baby potatoes, carrots, and zucchini, all perfectly roasted to enhance their natural sweetness and texture. Easy to prepare, it's perfect for family dinners or gatherings. Packed with nutrients, this dish is a tasty way to enjoy vegetables while offering the flexibility to adapt ingredients to your taste. Get ready to impress your guests with this colorful and healthy side!
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Ingredients
  

1 lb (450g) baby potatoes, halved

2 large carrots, sliced into 1/2-inch rounds

1 medium zucchini, sliced into half-moons

4 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper, to taste

1 teaspoon red pepper flakes (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large bowl, combine the halved baby potatoes, sliced carrots, and zucchini.

      Make the Garlic Herb Mixture: In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, parsley, red pepper flakes (if using), salt, and pepper until well combined.

        Toss the Vegetables: Pour the garlic herb mixture over the vegetables. Toss everything together until the veggies are well-coated in the seasoning.

          Spread on a Baking Sheet: Line a large baking sheet with parchment paper. Spread the vegetables evenly on the baking sheet in a single layer to ensure even roasting.

            Roasting: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through to ensure even cooking.

              Serve: Once done, remove from the oven and let cool for a few minutes. Serve warm, garnished with extra fresh herbs if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings