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Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/garlic-herb-roasted-potatoes-carrots-and-zucchini-recipe/