This colorful dish features tender roasted potatoes, carrots, and zucchini, all tossed with garlic and herbs for an extra punch of flavor. It’s a simple, healthy side that everyone loves!
I can’t resist the crispy edges of the potatoes paired with the sweetness of the carrots. It’s a veggie party on my plate! Perfect for any meal or just to snack on. 🥕🥔
Key Ingredients & Substitutions
Baby Potatoes: I like using baby potatoes for their creamy texture. If they’re unavailable, Yukon Golds work well too! You could also try sweet potatoes for a different flavor profile.
Carrots: Fresh carrots bring natural sweetness. If you need a fast option, baby carrots can be a perfect swap; just cut them in half. Roasted parsnips are another tasty alternative!
Zucchini: Zucchini adds a lovely softness and absorbs flavors beautifully. If you can’t find zucchini, yellow squash is a great substitute with a similar texture.
Garlic: Fresh garlic is best for its strong flavor. If you’re in a pinch, garlic powder (about 1 teaspoon per clove) can do the trick, though the flavor won’t be as bold.
Olive Oil: This is my go-to for roasting. You could use avocado oil for a higher smoke point, or coconut oil if you enjoy a hint of sweetness.
How Do I Get My Veggies Perfectly Roasted?
Getting that ideal roast involves a few key steps. The aim is to have crispy, golden edges and tender insides.
- Preheat your oven well. A hot oven ensures the veggies brown nicely.
- Ensure even cutting. Uniform pieces roast at the same rate. For example, halve potatoes and cut carrots into similar sizes.
- Avoid overcrowding. Spread the veggies out in a single layer on the baking sheet so they roast rather than steam.
- Don’t skip flipping. Halfway through roasting, stir or flip the veggies for even browning.
By following these tips, you’ll serve up colorful, tasty roasted vegetables every time!
Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients You’ll Need:
For the Vegetables:
- 1.5 pounds baby potatoes (or Yukon Gold), halved or quartered
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 medium zucchinis, sliced into 1/2-inch thick rounds
For the Flavor:
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon lemon juice for added brightness
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 40-45 minutes to cook in total. In less than an hour, you’ll have a delicious side dish full of flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
To start, preheat your oven to 425°F (220°C). This will ensure that your vegetables roast perfectly! Line a large baking sheet with parchment paper or grease it lightly with oil to prevent sticking.
2. Prepare the Vegetables:
In a large mixing bowl, combine the halved baby potatoes and chopped carrots. Drizzle with 2 tablespoons of olive oil and sprinkle in half of your minced garlic, along with salt, pepper, thyme, rosemary, and oregano. Toss everything together until the veggies are well-coated with the oil and spices. This is where the flavor starts!
3. Roast the Potatoes and Carrots:
Spread the seasoned potatoes and carrots onto the prepared baking sheet in a single layer. Roast them in your preheated oven for about 25 minutes. You want them to start becoming tender and golden.
4. Add the Zucchini:
After the initial roasting time, take the baking sheet out of the oven. Add the zucchini slices to the sheet, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle the rest of the minced garlic over everything. Gently toss to mix the zucchini in with the potatoes and carrots.
5. Continue Roasting:
Return the baking sheet to the oven and roast for another 15-20 minutes, or until all vegetables are tender and golden. Make sure to stir everything once halfway through for even cooking!
6. Finish and Serve:
Once they’re done, take the veggies out of the oven, give them a taste, and adjust the seasoning if necessary. If you like a fresh kick of flavor, drizzle a bit of lemon juice over the top and sprinkle with chopped fresh parsley.
7. Enjoy:
Serve your warm Garlic Herb Roasted Potatoes, Carrots & Zucchini as a flavorful side dish and enjoy the delicious, aromatic combinations!
This dish is a fantastic way to enjoy roasted vegetables full of garlic and herbs. Happy cooking!
Garlic Herb Roasted Potatoes, Carrots & Zucchini FAQ
Can I Use Different Vegetables?
Absolutely! Feel free to experiment with other vegetables like bell peppers, asparagus, or Brussels sprouts. Just keep in mind that cooking times may vary, so adjust accordingly based on the firmness of the veggies.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the vegetables on a baking sheet and warm them in the oven at 350°F (175°C) for about 10-15 minutes for that fresh-roasted taste!
Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! Just ensure that all your ingredients, including the olive oil and seasonings, are plant-based. The dish is packed with flavor without any animal products.
What Other Herbs Can I Use?
If you want to switch things up, fresh herbs like basil, dill, or parsley can work well. Fresh herbs are usually added towards the end of cooking to retain their flavor, while dried herbs can be mixed in with the initial coating of vegetables.
