Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Savor the flavors of fragrant herbs and crispy veggies with Daniel Rivera's Garlic Herb Roasted Potatoes, Carrots, and Zucchini. A simple yet delightful addition to any meal!
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Cooking tools:
- Baking sheet
- Parchment paper
- Mixing bowl
- Oven
- Chef's knife
- Cutting board
- Spatula
- Grater
- Pepper mill
Ingredients
- 2 pounds of potatoes, chopped into 1-inch pieces
- 1 pound of carrots, peeled and cut into 1-inch pieces
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 4 tablespoons olive oil
- 4 cloves of garlic, minced
- 2 teaspoons dried Italian herb mix (or herbs de Provence)
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 cup freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish
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