Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Looking for a quick, flavorful, and hearty side dish that will make your dinner table shine? These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are your answer! Imagine crispy, golden potatoes, tender carrots, and perfectly roasted zucchini, all tossed in aromatic garlic and fresh herbs. The vegetables are roasted to perfection, creating that crispy outer layer while maintaining a soft and flavorful interior. Whether you’re serving it with a roast chicken, steak, or a vegetarian main, this dish will steal the show. Trust me, this one is a crowd-pleaser!

Why You’ll Love Garlic Herb Roasted Potatoes, Carrots, and Zucchini

• Versatile: This dish works with just about any main course. It’s perfect for any season, especially in the fall and winter when hearty root vegetables are at their peak.
• Simple Ingredients: The beauty of this recipe is that it doesn’t require a lot of fancy ingredients. With just a few pantry staples, you’ll have a delicious side dish in no time.
• Easy to Make: Toss the veggies with some olive oil and seasonings, and let the oven do the work! It’s as simple as that.
• Packed with Flavor: The garlic and herbs add so much depth, making each bite feel like a burst of flavor. Plus, roasting brings out the natural sweetness of the carrots and the earthy richness of the potatoes and zucchini.

Ingredients

Here’s what you need to make this savory, roasted vegetable medley:

• 4 medium potatoes – Cut into 1-inch cubes. You can use any variety, but russet or Yukon gold potatoes work best for roasting.
• 3 medium carrots – Peeled and cut into 1-inch pieces. Carrots add a slight sweetness to balance the garlic and herbs.
• 2 medium zucchinis – Sliced into thick rounds or half-moons. Zucchini adds a lovely softness to the dish.
• 4 tablespoons olive oil – To help the vegetables crisp up beautifully in the oven.
• 4 cloves garlic – Minced. The garlic is the star of the show, infusing the veggies with irresistible flavor.
• 1 teaspoon dried thyme – Adds a herby, earthy flavor that complements the vegetables perfectly.
• 1 teaspoon dried rosemary – Another fragrant herb that pairs beautifully with the garlic and adds depth.
• Salt – To taste. Essential for bringing out the natural flavors of the vegetables.
• Black pepper – Freshly ground for that perfect little kick.
• Optional: Fresh parsley – Chopped, for garnish. It adds a pop of color and a fresh finish to the dish.

(Note: Feel free to experiment with other herbs like oregano, basil, or even a pinch of paprika for a smoky touch!)

Instructions

1. Preheat Your Oven
Preheat your oven to 400°F (200°C). This will ensure the vegetables roast evenly and become crispy.

2. Prepare the Vegetables
Wash and peel the potatoes and carrots. Cut them into bite-sized pieces. Slice the zucchinis into rounds or half-moons, depending on your preference. Try to make all the vegetable pieces roughly the same size for even cooking.

3. Toss with Olive Oil and Seasonings
In a large bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil, then sprinkle with garlic, thyme, rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

4. Roast the Vegetables
Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they’re not overcrowded, as this will help them roast and crisp up better.

5. Bake to Perfection
Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the vegetables are tender and golden brown. Toss halfway through to ensure even roasting.

6. Garnish and Serve
Once the vegetables are perfectly roasted, remove from the oven. Garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve hot and enjoy!

Nutrition Facts

Servings: 4
Calories per serving: 210
Total Fat: 13g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 190mg
Total Carbohydrates: 26g
Dietary Fiber: 4g
Sugars: 5g
Protein: 3g
Vitamin A: 200%
Vitamin C: 35%
Calcium: 4%
Iron: 6%

Preparation Time

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes

How to Serve Garlic Herb Roasted Potatoes, Carrots, and Zucchini

• As a Side: These roasted vegetables are the perfect accompaniment to any main dish like grilled chicken, steak, pork chops, or fish.
• With a Salad: Serve them alongside a fresh green salad or a grain-based salad, like quinoa or couscous, for a balanced and nutritious meal.
• Meal Prep: They make a great addition to meal prep! Roasted veggies can be stored in the fridge for a few days and reheated for a quick and easy side dish.

Additional Tips

• Cut Evenly: To ensure that everything cooks evenly, try to cut the vegetables into similar-sized pieces. This will help them roast at the same rate.
• Customize the Herbs: If you prefer other herbs, try basil, parsley, or sage for a unique twist.
• Crispier Veggies: If you like your veggies extra crispy, spread them out in a single layer and avoid crowding the pan.
• Make it a Meal: Add a protein, like grilled chicken or salmon, to turn this into a full meal!

FAQ Section

Q1: Can I use other vegetables in this recipe?
A1: Yes! You can swap out the zucchini for bell peppers, mushrooms, or Brussels sprouts, or add sweet potatoes for a sweeter flavor.

Q2: Can I make this recipe ahead of time?
A2: Yes, you can roast the vegetables a day ahead. Just store them in an airtight container in the fridge and reheat them in the oven or on the stovetop before serving.

Q3: Can I use fresh herbs instead of dried?
A3: Absolutely! Fresh herbs will work wonderfully. You’ll need about 3 times the amount of fresh herbs compared to dried. So, use 1 tablespoon each of fresh thyme and rosemary.

Q4: Can I add cheese to these vegetables?
A4: Yes! For a cheesy twist, sprinkle some shredded Parmesan cheese over the vegetables during the last 5 minutes of roasting. It will melt beautifully and add extra flavor.

Q5: How can I make these veggies spicier?
A5: If you like a little heat, add a pinch of red pepper flakes or a sprinkle of cayenne pepper when tossing the vegetables with the seasonings.

Q6: Can I roast these vegetables in a cast iron pan?
A6: Yes! A cast iron pan works beautifully for roasting vegetables. Just make sure it’s preheated, so the vegetables get a nice crispy texture.

Q7: What other herbs would work in this recipe?
A7: Oregano, basil, or sage would also be delicious in this dish. Feel free to experiment with your favorite herbs!

Q8: Can I use frozen vegetables?
A8: It’s best to use fresh vegetables for this recipe, as frozen veggies may release too much moisture during roasting and won’t crisp up as nicely.

Q9: How do I store leftovers?
A9: Store any leftover roasted vegetables in an airtight container in the fridge for up to 3 days. Reheat them in the oven or on the stovetop.

Q10: Can I make this recipe with just one type of vegetable?
A10: Yes, feel free to make just roasted potatoes, carrots, or zucchini. This recipe is versatile, and you can adjust it based on your preferences!

Conclusion

These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a simple yet flavorful side dish that will complement any meal. With minimal effort and a few basic ingredients, you’ll have a savory, crispy, and herb-packed dish everyone will love. So, what are you waiting for? Get your veggies ready and pop them in the oven for a side dish that’s sure to impress!

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