Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Introduction

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a flavorful and easy side dish perfect for any meal. Roasted to golden perfection with fresh herbs and garlic, these veggies bring both comfort and freshness to your plate.

Ingredients

• 3 medium potatoes, diced
• 2 large carrots, sliced
• 2 medium zucchinis, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss the diced potatoes, sliced carrots, and zucchini with olive oil, minced garlic, thyme, rosemary, salt, and pepper until evenly coated.
3. Step 3: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown on the edges.
4. Step 4: Garnish with freshly chopped parsley and serve warm as a side dish. Enjoy the herby, garlicky goodness!

Tips & Variations

• For extra crispiness, try roasting the potatoes separately for 10 minutes before adding the other vegetables.
• Substitute fresh herbs like thyme and rosemary if you have them on hand for a more vibrant flavor.
• Add a squeeze of lemon juice before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to retain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this recipe?

Yes, this recipe is flexible and works well with bell peppers, onions, or even sweet potatoes. Just adjust roasting times as needed for different vegetables.

How do I make the vegetables more crispy?

To achieve crispier vegetables, avoid overcrowding the baking sheet and consider increasing the oven temperature to 425°F (220°C). Also, tossing vegetables halfway through roasting helps even browning.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

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★★★★★

4.9 from 80 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful medley of diced potatoes, sliced carrots, and zucchini roasted to golden perfection with aromatic garlic, thyme, and rosemary. This easy-to-make side dish offers a wholesome, flavorful way to enjoy fresh vegetables with a crispy tender texture and a fresh parsley garnish that adds a bright finishing touch.

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Ingredients

Scale 1x2x3x

Vegetables

• 3 medium potatoes, diced
• 2 large carrots, sliced
• 2 medium zucchinis, sliced

Seasonings

• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Garnish

• Fresh parsley, chopped

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Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the Vegetables: In a large bowl, combine the diced potatoes, sliced carrots, and zucchini. Add minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Toss thoroughly to ensure all vegetables are evenly coated with the herbs and oil.
3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Place in the preheated oven and roast for 25-30 minutes, stirring halfway through to ensure even cooking. Roast until the vegetables are tender inside and golden brown on the edges.
4. Serve: Remove the roasted vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley for a fresh, aromatic finish and serve warm as a delicious side dish.

Notes

• You can substitute dried herbs with fresh ones, but reduce the quantity as fresh herbs are more potent.
• For extra crispiness, spread the vegetables in a single layer and avoid overcrowding the baking sheet.
• This recipe pairs well with grilled meats or as part of a vegetarian main course.
• Adjust salt and pepper according to your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: roasted vegetables, garlic herb potatoes, roasted carrots, zucchini side dish, healthy roasted veggies, oven roasted vegetables, garlic herb roast