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) chunks
  • 1 lb (450g) zucchini, cut into 1-inch (2.5cm) chunks
  • 4 cloves garlic, minced
  • 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
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop all vegetables into uniform pieces (potatoes, carrots, zucchini).
  3. In a large bowl, combine potatoes, carrots, zucchini, minced garlic, olive oil, rosemary, thyme, oregano, salt, and pepper. Toss well to coat evenly.
  4. Spread the vegetable mixture in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
  5. Roast for 35-40 minutes, or until the potatoes are tender and golden brown and the carrots are slightly softened, flipping halfway through to ensure even cooking.
  6. Serve hot and enjoy!