Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch (2.5cm) chunks
  • 1 lb (450g) carrots, peeled and cut into 1-inch (2.5cm) pieces
  • 1 lb (450g) zucchini (courgette), cut into 1-inch (2.5cm) chunks
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons fresh herbs, chopped (e.g., rosemary, thyme, parsley)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional: Red pepper flakes (pinch)

Instructions:

  1. Preheat oven to 400°F (200°C). Wash and chop the potatoes, carrots, and zucchini into roughly equal-sized pieces.
  2. In a large bowl, combine the minced garlic, olive oil, chopped herbs, salt, pepper, and red pepper flakes (if using).
  3. Add the chopped potatoes, carrots, and zucchini to the bowl. Toss well to ensure all vegetables are evenly coated with the garlic herb mixture.
  4. Spread the vegetables in a single layer on a large baking sheet. Roast for 30-35 minutes, flipping halfway through, or until the potatoes are tender and golden brown and the carrots are slightly softened. Keep an eye on the zucchini; it will cook faster.
  5. Remove from oven and serve immediately.