Go Back
Amidst the bustle of modern life, finding meals that are both nourishing and effortlessly delicious can be a challenge. Enter the Colorful Harvest Roasted Medley—a vibrant, hearty dish that embodies the essence of seasonal produce while offering a delightful array of flavors. This recipe is not just about aesthetics; it is a celebration of wholesome ingredients that come together to create a satisfying meal. The medley features a harmonious blend of colorful vegetables that are not only visually appealing but also packed with essential nutrients.

Easy Roasted Potatoes, Carrots & Zucchini Recipe

Discover the Colorful Harvest Roasted Medley—a vibrant and nutritious dish perfect for any meal! This easy recipe combines potatoes, carrots, and zucchini, bringing out their natural sweetness through roasting. Packed with essential vitamins and fiber, this medley supports a healthy lifestyle. Ideal as a side or main course, it fits various dietary needs. Enhance your meals with fresh, seasonal ingredients and enjoy the flavor explosion of this delightful medley!
Print Recipe Pin Recipe

Ingredients
  

4 medium potatoes, diced into bite-sized pieces

3 large carrots, peeled and chopped

2 medium zucchini, sliced into thick half-moons

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried thyme

½ teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help your vegetables caramelize beautifully.

    Prepare the Vegetables: In a large bowl, combine the diced potatoes, chopped carrots, and sliced zucchini.

      Seasoning Mixture: In a small bowl, whisk together the olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and pepper. Adjust the seasoning according to your preference.

        Toss the Vegetables: Pour the seasoning mixture over the vegetables in the large bowl. Toss everything together until the veggies are well-coated with the oil and spices.

          Spread on Baking Sheet: Line a large baking sheet with parchment paper for easy clean-up. Spread the seasoned vegetables in an even layer on the sheet, ensuring there’s space between them for even roasting.

            Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Stir the vegetables halfway through to ensure they cook evenly and develop a golden-brown color.

              Check for Doneness: The veggies are done when the potatoes are fork-tender and slightly crispy on the edges. Keep an eye on them to avoid over-browning.

                Garnish and Serve: Once roasted, remove the vegetables from the oven and let them cool slightly. Garnish with fresh chopped parsley before serving for a pop of color and flavor.

                  Enjoy: Serve as a side dish with your favorite protein or enjoy them on their own as a healthy snack!

                    Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings