Introduction
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and savory side dish that’s perfect for any meal. The combination of crispy roasted potatoes, tender carrots, and soft zucchini infused with aromatic garlic and herbs creates a flavorful harmony that is both simple and satisfying. It’s an ideal dish for a quick weeknight dinner, holiday gatherings, or any occasion that calls for a hearty, yet healthy, vegetable side. Plus, it’s incredibly easy to prepare, making it a go-to recipe for any cook.
Ingredients
3 medium potatoes (Yukon Gold or Russet), diced into 1-inch cubes
2 medium carrots, peeled and sliced into 1/2-inch rounds
2 medium zucchinis, sliced into 1/2-inch half moons
4 cloves garlic, minced
3 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
Salt and pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Prepare the vegetables: Wash, peel, and dice the potatoes, carrots, and zucchinis. Try to cut them into uniform pieces to ensure even cooking.
Season the vegetables: In a large mixing bowl, combine the diced potatoes, carrots, and zucchini. Add the minced garlic, olive oil, thyme, rosemary, oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and herbs.
Arrange on a baking sheet: Spread the seasoned vegetables evenly on a large baking sheet in a single layer. For crispier vegetables, avoid overcrowding the pan.
Roast: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the potatoes are golden and crispy, and the carrots and zucchini are tender. Halfway through the cooking time, toss the vegetables to ensure they cook evenly.
Garnish and serve: Remove from the oven, garnish with freshly chopped parsley (if desired), and serve immediately.
Description
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini offer the perfect balance of textures and flavors. The potatoes become crisp on the outside while remaining fluffy on the inside, the carrots develop a slight caramelization, and the zucchini softens, absorbing the garlic and herbs. This dish is both comforting and light, making it a great addition to any meal, whether paired with roasted meats, grilled fish, or enjoyed as a vegetarian main.
Tips
Even Cooking: To ensure everything cooks evenly, cut the vegetables into similarly sized pieces.
Crispier Potatoes: If you want extra crispy potatoes, parboil them in boiling water for about 5-7 minutes before roasting. This will help them crisp up better.
Herb Variations: Feel free to swap the thyme, rosemary, and oregano with your favorite herbs. Fresh herbs like basil or dill can add a fresh twist.
Make Ahead: You can prep the veggies and toss them in the oil and seasonings ahead of time, storing them in the fridge for up to 24 hours. Just roast them when you’re ready to serve.
Variations
Add other vegetables: You can easily add other root vegetables like parsnips or sweet potatoes for a heartier dish.
Spicy kick: Add a pinch of red pepper flakes to the seasoning mix for a little heat.
Cheesy finish: For a cheesy twist, sprinkle freshly grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
Balsamic glaze: Drizzle a little balsamic glaze over the roasted vegetables just before serving for a sweet and tangy finish.
Corrections
If the vegetables aren’t cooking evenly, you may need to adjust the cooking time. Potatoes might need a little extra time compared to zucchini or carrots. You can remove the zucchini early if it becomes too soft.
Ensure your oven is preheated fully before placing the veggies inside to get the best roasting results.
Enjoy!
Serve these Garlic Herb Roasted Potatoes, Carrots, and Zucchini as a flavorful side dish at your next meal. Their delightful combination of textures and savory flavors will complement any main course, leaving everyone asking for seconds!