Description
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a simple, healthy, and flavorful side dish that pairs perfectly with any main course. With a perfect balance of garlic, herbs, and roasted vegetables, it’s a delicious and easy way to elevate your dinner.
Ingredients
Scale
- 4 medium-sized potatoes (Yukon gold or russet), cubed
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 medium zucchinis, sliced into rounds
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
-
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
-
Prepare the Vegetables:
- Wash, peel, and cut the potatoes, carrots, and zucchini as directed. Try to cut them into uniform sizes to ensure even cooking.
-
Season the Vegetables:
- In a large bowl, toss the cubed potatoes, carrots, and zucchini with olive oil, minced garlic, dried rosemary, dried thyme, dried oregano, salt, and pepper. Make sure the vegetables are evenly coated with the oil and seasonings.
-
Roast the Vegetables:
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure there is enough space between the vegetables so they roast evenly rather than steam.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown. You may want to toss the vegetables halfway through cooking to ensure even roasting.
-
Serve:
- Once roasted, remove from the oven and transfer the vegetables to a serving dish.
- Garnish with freshly chopped parsley (optional) and serve hot.
Notes
- Storage: Leftover roasted vegetables can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Variation: You can add other vegetables like bell peppers, sweet potatoes, or Brussels sprouts to this dish for added variety.
- Tip: For extra crispy vegetables, try spreading them out on the baking sheet and roasting them at a higher temperature (425°F) for 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 160
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0g