Ingredients:

  • 0.5 kg (1 lb) Baby Potatoes, halved or quartered if large
  • 0.5 kg (1 lb) Carrots, peeled and chopped into 1-inch (2.5 cm) pieces
  • 0.5 kg (1 lb) Zucchini (Courgette), chopped into 1-inch (2.5 cm) pieces
  • 4 cloves Garlic, minced (about 1 tbsp)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Fresh Rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon Fresh Thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Black Pepper, or to taste
  • 1 tablespoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 200°C (400°F).
  2. Wash and chop all vegetables into roughly equal sizes.
  3. In a large bowl, combine potatoes, carrots, zucchini, minced garlic, olive oil, rosemary, thyme, oregano, salt, and pepper. Toss well.
  4. Spread the vegetables in a single layer on a large baking sheet.
  5. Roast for 35-40 minutes, or until tender and golden brown, flipping halfway through.
  6. Remove from oven and transfer to a serving dish. Garnish with fresh parsley (if using). Serve immediately. Enjoy these Garlic Herb Roasted Potatoes, Carrots.