Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Introduction

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful dish that brings together tender, golden roasted vegetables infused with aromatic garlic and herbs. Perfect as a side or a vegetarian main, this recipe is easy to prepare and sure to please any crowd.

Ingredients

• 2 cups baby potatoes, halved
• 2 cups carrots, sliced into rounds
• 2 cups zucchini, sliced
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Wash and chop the potatoes, carrots, and zucchini into similar-sized pieces for even cooking.
3. Step 3: In a large mixing bowl, combine the minced garlic, olive oil, oregano, thyme, salt, and black pepper.
4. Step 4: Add the potatoes, carrots, and zucchini to the bowl and toss well to coat all the vegetables evenly with the garlic-herb mixture.
5. Step 5: Spread the seasoned vegetables in a single layer on a large baking sheet.
6. Step 6: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
7. Step 7: Check doneness by piercing the potatoes with a fork; they should be soft inside.
8. Step 8: Remove from oven and sprinkle with fresh parsley if desired.
9. Step 9: Let cool slightly before serving as a delicious side dish or a light main course.

Tips & Variations

• Use fresh herbs like thyme, rosemary, or parsley to enhance the flavor even more.
• Adjust seasoning by adding red pepper flakes for heat or a splash of balsamic vinegar for depth.
• Cut vegetables uniformly to ensure even roasting and perfect tenderness.
• Add other vegetables such as bell peppers, onions, or cherry tomatoes for variety and color.
• Try swapping olive oil for avocado oil or melted butter for a different flavor.
• Sprinkle grated Parmesan or crumbled feta cheese on vegetables during the last few minutes of roasting for a cheesy finish.
• Use a herbs de Provence blend to give a Mediterranean twist.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them after spreading on a baking sheet to freeze individually, then transfer to a freezer-safe container; they keep well for up to 3 months. To reheat, warm in the oven at 350°F (175°C) until heated through to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes! Varieties like Yukon Gold or sweet potatoes work well and add a unique flavor to the dish.

Can I make this dish ahead of time?

Absolutely. You can chop and season the vegetables in advance, then refrigerate until ready to roast.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a flavorful and easy-to-make vegetable dish featuring tender roasted baby potatoes, sweet carrots, and fresh zucchini, all coated in a fragrant mixture of garlic, oregano, thyme, and olive oil. Perfect as a side or a vegetarian main, this recipe provides a comforting and vibrant addition to any meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Vegetables

• 2 cups baby potatoes, halved
• 2 cups carrots, sliced into rounds
• 2 cups zucchini, sliced

Seasoning & Herbs

• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Other

• 4 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare it for roasting the vegetables evenly and creating a golden finish.
2. Prepare Vegetables: Wash the baby potatoes, carrots, and zucchini thoroughly. Cut the potatoes in half, slice the carrots into rounds, and slice the zucchini to ensure similar sizes for uniform cooking.
3. Mix Garlic and Herbs: In a large mixing bowl, combine the minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper, creating a flavorful herb and garlic oil mixture.
4. Combine Vegetables: Add the halved potatoes, sliced carrots, and zucchini to the bowl. Toss everything thoroughly, ensuring each piece is well coated with the garlic-herb oil mixture.
5. Spread on Baking Sheet: Transfer the coated vegetables onto a large baking sheet. Spread them out in a single layer to allow proper roasting and caramelization.
6. Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir halfway through cooking to promote even browning and tenderness.
7. Check Doneness: Pierce the potatoes with a fork to ensure they are soft and cooked through, indicating the vegetables are ready.
8. Garnish: Remove from the oven and, if desired, sprinkle fresh parsley over the roasted vegetables for a fresh and colorful finish.
9. Serve: Allow the roasted vegetables to cool slightly before serving as a delicious side dish or as a wholesome vegetarian main.

Notes

• Use fresh herbs such as thyme, rosemary, or parsley if available for a more intense flavor compared to dried herbs.
• Adjust spices to your liking, for example, add red pepper flakes for heat or a splash of balsamic vinegar for depth.
• Cut vegetables into uniform sizes to ensure even roasting and caramelization.
• For a cheesy variation, add grated Parmesan or crumbled feta during the last few minutes of roasting.
• Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.

Keywords: Garlic Herb Roasted Potatoes, Roasted Carrots, Roasted Zucchini, Healthy Side Dish, Vegetarian Roasted Vegetables, Gluten-Free Roasted Vegetables, Oven Roasted Vegetables