Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Why You’ll Love This Recipe

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a vibrant, flavorful dish that’s perfect as a side for any meal. The vegetables are roasted to perfection, creating a delightful mix of crispy edges and tender insides, infused with the aromatic flavors of garlic and fresh herbs. It’s a healthy, colorful, and easy-to-make dish that complements a variety of main courses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes
• Carrots
• Zucchini
• Olive oil
• Fresh garlic
• Fresh herbs (such as rosemary, thyme, or parsley)
• Salt
• Black pepper

Directions

1. Preheat your oven to 400°F (200°C).
2. Wash and chop the potatoes, carrots, and zucchini into uniform pieces for even cooking.
3. In a large bowl, toss the vegetables with olive oil, minced garlic, chopped fresh herbs, salt, and black pepper until evenly coated.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy on the edges.
6. Remove from the oven, let cool slightly, and serve warm.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add bell peppers or red onions for extra color and flavor.
• Sprinkle with grated Parmesan cheese before serving for a cheesy twist.
• Use sweet potatoes instead of regular potatoes for a different flavor profile.
• Add a pinch of chili flakes for a spicy kick.

Storage/Reheating

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes.

FAQs

What type of potatoes work best for this recipe?

Yukon Gold or red potatoes are great because they hold their shape well and have a creamy texture.

Can I prepare the vegetables in advance?

Yes, you can chop the vegetables and store them in the refrigerator for up to a day before roasting.

Do I need to peel the potatoes and carrots?

Peeling is optional. Leaving the skins on adds extra nutrients and texture.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs compared to fresh, as dried herbs are more concentrated.

How do I prevent the vegetables from getting soggy?

Make sure not to overcrowd the baking sheet, and roast at a high temperature to ensure crispiness.

Is this recipe vegan?

Yes, this recipe is naturally vegan.

Can I freeze roasted vegetables?

While you can freeze them, the texture may become softer upon reheating. It’s best enjoyed fresh or refrigerated.

What main dishes pair well with this side?

Roasted chicken, grilled steak, baked fish, or even as part of a grain bowl.

How can I make this dish more flavorful?

Add a squeeze of lemon juice after roasting or a drizzle of balsamic glaze for extra depth.

Can I cook this in an air fryer?

Yes, cook at 375°F (190°C) for about 15-20 minutes, shaking the basket halfway through.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet delicious side dish that adds a burst of flavor and color to any meal. Its versatility, ease of preparation, and wholesome ingredients make it a go-to recipe for busy weeknights or special occasions. Enjoy it fresh out of the oven for the best taste and texture.

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