Sheet Pan Garlic Herb Roasted Veggies: Potatoes, Carrots & Zucchini

👩‍🍳 Instructions

1. 1

   Preheat your oven to 400°F (200°C) and position an oven rack in the middle. On a large baking sheet, spread out the cubed potatoes and sliced carrots.
2. 2

   Drizzle the potatoes and carrots with 2 tablespoons of olive oil. Add half of the minced garlic, half of the dried oregano, thyme, and rosemary, along with the garlic powder, salt, and pepper. Toss everything together on the baking sheet until evenly coated. Spread them in a single layer to avoid overcrowding.
3. 3

   Place the baking sheet in the preheated oven and roast for 15 minutes.
4. 4

   While the potatoes and carrots are roasting, prepare the zucchini. In a medium bowl, combine the zucchini half-moons with the remaining 1 tablespoon of olive oil, the rest of the minced garlic, and the remaining dried oregano, thyme, and rosemary, along with a pinch more salt and pepper. Toss well to coat.
5. 5

   After the initial 15 minutes, carefully remove the baking sheet from the oven. Add the seasoned zucchini to the baking sheet, nestling it among the partially cooked potatoes and carrots. Toss gently to combine. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until all the vegetables are tender, slightly caramelized, and golden brown.
6. 6

   Remove from the oven, taste and adjust seasoning if needed. Transfer the roasted vegetables to a serving bowl, garnish with fresh chopped parsley if desired, and serve warm.