Garlic Herb Roasted Vegetables are a delicious and easy-to-make dish that combines crispy potatoes, tender carrots, and zucchini with the aromatic flavors of garlic, rosemary, and thyme. This versatile recipe is perfect for weeknight dinners or as a colorful side dish for special occasions. Not only are these roasted vegetables healthy, but they also add a burst of flavor to any meal.
Ingredients
For the Vegetables:
- 3 medium potatoes (sliced into ½-inch rounds)
- 3 large carrots (peeled and cut diagonally)
- 2 medium zucchinis (sliced into ½-inch rounds)
- 1 medium onion (quartered)
For the Seasoning:
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt & black pepper to taste
Preparation
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Prepare the Vegetables
Wash and prep the vegetables. Slice the potatoes and zucchinis into ½-inch rounds, cut the carrots diagonally, and quarter the onion. Combine all vegetables in a large mixing bowl.
Step 3: Add the Seasoning
Drizzle olive oil over the vegetables. Sprinkle in the minced garlic, dried rosemary, dried thyme, smoked paprika, salt, and black pepper. Toss the mixture well to ensure all vegetables are evenly coated.
Step 4: Arrange and Roast
Spread the seasoned vegetables in a single layer on the prepared baking sheet. This arrangement ensures even roasting and helps achieve golden-brown edges.
Place the baking sheet in the preheated oven and roast for 25-30 minutes. Toss the vegetables halfway through roasting to promote even browning.
Step 5: Garnish and Serve
Once the Garlic Herb Roasted Vegetables are tender and caramelized, transfer them to a serving dish. These roasted vegetables pair perfectly with a variety of main courses.
Variations
- Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper for a spicy twist.
- Cheesy Upgrade: Sprinkle grated Parmesan or crumbled feta cheese over the vegetables during the last 5 minutes of roasting.
- Other Vegetables: Swap zucchini for bell peppers or add mushrooms for a different flavor profile.
- Lemon Zest: Toss in some lemon zest after roasting for a zesty freshness.
Cooking Notes
- Uniform Sizing: Cut vegetables into similar-sized pieces to ensure even cooking.
- Oven Rack Position: Place the baking sheet in the middle rack for optimal roasting.
- Batch Cooking: If your baking sheet is small, roast the vegetables in two batches to avoid overcrowding, which can lead to steaming rather than roasting.
Serving Suggestions
- Pair this dish with grilled chicken, baked salmon, or a hearty lentil loaf for a complete meal.
- Serve with a dollop of garlic aioli or a drizzle of balsamic glaze for extra flavor.
- Enjoy it alongside quinoa, couscous, or brown rice for a vegetarian-friendly dinner.
Tips
- For extra crispiness, preheat the baking sheet in the oven before adding the vegetables.
- Fresh herbs like rosemary or thyme can be added after roasting for a burst of fragrance.
- Use a silicone spatula to toss the vegetables midway to prevent them from sticking.
Prep Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Nutritional Information (Per Serving):
- Calories: ~180 kcal
- Protein: ~3 g
- Sodium: ~150 mg (adjusted based on salt added)
FAQs
Q1: Can I make this dish ahead of time?
Yes, you can prep the vegetables and seasoning mix up to a day ahead. Store them in an airtight container in the fridge and roast when ready.
Q2: What’s the best way to reheat leftovers?
Reheat leftovers in a 350°F (175°C) oven for 10-15 minutes to regain their crispiness.
Q3: Can I use fresh herbs instead of dried?
Absolutely! Fresh rosemary and thyme work beautifully. Use 3 times the amount of fresh herbs compared to dried for the best flavor.
Q4: What other oils can I use?
You can use avocado oil, canola oil, or even melted butter as alternatives to olive oil.
Conclusion
Garlic Herb Roasted Vegetables are a must-try for anyone looking to add vibrant, flavorful sides to their menu. Easy to prepare and packed with nutrients, this recipe is sure to become a staple in your kitchen.
Print
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- Total Time: 40
Ingredients
Ingredients
For the Vegetables:
- 3 medium potatoes (sliced into ½-inch rounds)
- 3 large carrots (peeled and cut diagonally)
- 2 medium zucchinis (sliced into ½-inch rounds)
- 1 medium onion (quartered)
For the Seasoning:
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt & black pepper to taste
Instructions
Preparation
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Prepare the Vegetables
Wash and prep the vegetables. Slice the potatoes and zucchinis into ½-inch rounds, cut the carrots diagonally, and quarter the onion. Combine all vegetables in a large mixing bowl.
Step 3: Add the Seasoning
Drizzle olive oil over the vegetables. Sprinkle in the minced garlic, dried rosemary, dried thyme, smoked paprika, salt, and black pepper. Toss the mixture well to ensure all vegetables are evenly coated.
Step 4: Arrange and Roast
Spread the seasoned vegetables in a single layer on the prepared baking sheet. This arrangement ensures even roasting and helps achieve golden-brown edges.
Place the baking sheet in the preheated oven and roast for 25-30 minutes. Toss the vegetables halfway through roasting to promote even browning.
Step 5: Garnish and Serve
Once the Garlic Herb Roasted Vegetables are tender and caramelized, transfer them to a serving dish. These roasted vegetables pair perfectly with a variety of main courses.
Notes
Cooking Notes
- Uniform Sizing: Cut vegetables into similar-sized pieces to ensure even cooking.
- Oven Rack Position: Place the baking sheet in the middle rack for optimal roasting.
- Batch Cooking: If your baking sheet is small, roast the vegetables in two batches to avoid overcrowding, which can lead to steaming rather than roasting.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Calories: 180
- Sodium: 150mg
- Protein: 3g