When the seasons change, there’s nothing like the warmth and comfort of roasted vegetables straight from the oven. This recipe for Garlic Herb Roasted Potatoes, Carrots & Zucchini is packed with flavor, easy to prepare, and makes for a perfect side dish that complements any meal. The combination of tender potatoes, sweet carrots, and crisp zucchini, all roasted with garlic and aromatic herbs, will elevate your dinner to new heights. Whether you’re hosting a family gathering or simply cooking a weeknight meal, this dish is sure to please everyone at the table.
Ingredients
- 3 medium potatoes, sliced into rounds
- 3 carrots, peeled and cut into thick slices
- 2 zucchinis, sliced into rounds
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley or rosemary sprigs (for garnish, optional)
Preparation
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine the sliced potatoes, carrots, and zucchini. Add the minced garlic, olive oil, dried rosemary, thyme, oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated with the olive oil and herbs.
Step 3: Arrange the Vegetables
Spread the seasoned vegetables in an even layer on the prepared baking sheet. Make sure they are not overcrowded, allowing them to roast evenly.
Step 4: Roast the Vegetables
Roast the vegetables for 30-35 minutes, flipping them halfway through for even browning. The potatoes and carrots should be tender and golden, and the zucchini should have a slight crisp to them.
Step 5: Garnish and Serve
Once done, remove the tray from the oven and transfer the vegetables to a serving platter. Garnish with freshly chopped parsley or rosemary sprigs if desired. Serve warm and enjoy!
Variation
For a twist on this dish, you can substitute sweet potatoes for regular potatoes for a sweeter flavor. You can also add different vegetables like bell peppers or Brussels sprouts. For a spicy kick, sprinkle some chili flakes or smoked paprika over the vegetables before roasting.
COOKING Note
Roasting at high heat (400°F) caramelizes the vegetables’ natural sugars, enhancing their flavor. Be sure to flip the vegetables halfway through to ensure they cook evenly. If they brown too quickly, reduce the heat slightly or cover with foil.
Serving Suggestions
These roasted vegetables make an excellent side dish for grilled chicken, roast beef, or a holiday turkey. They also work great in a grain bowl, or as a topping for pasta, risotto, or even on a sandwich. You can also enjoy leftovers by mixing them into a salad or adding them to an omelet.
Tips
- Even Slicing: Slice the vegetables into similar-sized pieces for even cooking.
- Herb Substitutions: If you don’t have rosemary, thyme, or oregano, feel free to use Italian seasoning or fresh herbs like sage or parsley.
- Avoiding Soggy Zucchini: To prevent zucchini from becoming soggy, slice them a bit thicker and consider roasting them on a separate tray.
Prep Time:
10 minutes
Cooking Time:
35 minutes
Total Time:
45 minutes
Nutritional Information (Per Serving)
- Calories: 220 kcal
- Protein: 4g
- Sodium: 150mg
- Carbohydrates: 30g
- Sugars: 4g
FAQs
Q: Can I prepare this recipe ahead of time?
Yes, you can roast the vegetables ahead of time and reheat them in the oven at 350°F before serving.
Q: Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs work well in this recipe. You can use about double the amount of fresh herbs as a general rule of thumb.
Q: How do I keep the zucchini from becoming soggy?
To avoid soggy zucchini, slice them thicker or add them to the baking tray halfway through roasting.
Conclusion
Garlic Herb Roasted Potatoes, Carrots & Zucchini is a simple yet flavorful dish that’s perfect for any occasion. The combination of roasted vegetables with garlic and herbs makes this side dish stand out, offering a comforting warmth that’s hard to resist. With easy preparation and customizable variations, this dish can easily become a go-to recipe in your household. Whether it’s for a holiday meal or a quick weeknight dinner, this recipe will bring delicious, wholesome flavors to the table. Enjoy it with your loved ones!
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Garlic Herb Roasted Potatoes, Carrots & Zucchini
- Total Time: 45
Ingredients
Ingredients
- 3 medium potatoes, sliced into rounds
- 3 carrots, peeled and cut into thick slices
- 2 zucchinis, sliced into rounds
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley or rosemary sprigs (for garnish, optional)
Instructions
Preparation
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine the sliced potatoes, carrots, and zucchini. Add the minced garlic, olive oil, dried rosemary, thyme, oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated with the olive oil and herbs.
Step 3: Arrange the Vegetables
Spread the seasoned vegetables in an even layer on the prepared baking sheet. Make sure they are not overcrowded, allowing them to roast evenly.
Step 4: Roast the Vegetables
Roast the vegetables for 30-35 minutes, flipping them halfway through for even browning. The potatoes and carrots should be tender and golden, and the zucchini should have a slight crisp to them.
Step 5: Garnish and Serve
Once done, remove the tray from the oven and transfer the vegetables to a serving platter. Garnish with freshly chopped parsley or rosemary sprigs if desired. Serve warm and enjoy!
Notes
Roasting at high heat (400°F) caramelizes the vegetables’ natural sugars, enhancing their flavor. Be sure to flip the vegetables halfway through to ensure they cook evenly. If they brown too quickly, reduce the heat slightly or cover with foil.
- Prep Time: 10
- Cook Time: 35
Nutrition
- Calories: 220
- Sodium: 150mg
- Protein: 4g