Ingredients
Vegetables
- 1 lb red baby potatoes, cut into halves
- 4 medium carrots, scrubbed and cut into 2 inch pieces
- 8 oz cremini mushrooms, cut into halves
- 2 medium zucchini, cut into 1 inch pieces
Seasoning
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper and set aside for preparing the vegetables.
- Prepare Seasoning Mix: In a small bowl, combine 4 tablespoons of olive oil, 1 tablespoon minced garlic, 1 teaspoon salt, 1 teaspoon ground black pepper, ½ teaspoon dried rosemary, and ½ teaspoon dried thyme. Mix thoroughly and set aside.
- Coat Potatoes and Carrots: In a large bowl, add the halved baby potatoes and chopped carrots. Pour half of the olive oil and herb mixture over them and toss until all pieces are evenly coated.
- Initial Roasting: Spread the coated potatoes and carrots evenly on the prepared baking sheet. Place in the oven and roast for 20 minutes to start softening the denser vegetables.
- Coat Mushrooms and Zucchini: While the potatoes and carrots roast, return to the large bowl, add the halved mushrooms and chopped zucchini. Pour in the remaining half of the olive oil mixture and toss well to coat.
- Add Remaining Veggies: After 20 minutes, remove the baking sheet from the oven. Arrange the mushrooms and zucchini on the baking sheet alongside the partially roasted potatoes and carrots.
- Final Roasting: Return the baking sheet to the oven and continue roasting the mixed vegetables for another 18-20 minutes at 400°F, until all are tender and nicely roasted.
- Garnish and Serve: Remove from oven, sprinkle the freshly chopped parsley over the roasted vegetables for color and freshness. Serve warm as a delightful, healthy side dish.
Notes
- You can customize the herbs to your liking; oregano or basil can also complement these vegetables well.
- Be sure to cut vegetables to uniform sizes for even roasting.
- This recipe can be doubled for larger gatherings, just use multiple baking sheets or roast in batches.
- Leftovers keep well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
