Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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Garlic herb roasted vegetables including potatoes, carrots, and zucchini on a baking tray.
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WHY MAKE THIS RECIPE

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is an easy and delicious dish that fits well in any meal. Whether it’s a family dinner, holiday gathering, or a simple weeknight supper, this mix of vegetables brings color, flavor, and nutrition to your table. Roasting brings out the natural sweetness of the vegetables, while garlic and herbs add depth and aroma. This recipe is not only tasty but also versatile. You can enjoy it as a side dish, or you can make it the star of your meal with a few adjustments. Plus, it’s a straightforward recipe that doesn’t require complex steps but still packs a punch of flavor that everyone will love.

HOW TO MAKE Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients:

  • 3 medium potatoes, cubed
  • 4 carrots, sliced
  • 2 zucchinis, sliced
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

DIRECTIONS:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the cubed potatoes, sliced carrots, and sliced zucchinis.
  3. Drizzle with olive oil and add minced garlic, thyme, rosemary, salt, and pepper. Toss until well coated.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown, stirring halfway through.
  6. Serve hot and enjoy!

HOW TO SERVE Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Serving Garlic Herb Roasted Potatoes, Carrots, and Zucchini is simple. Once the vegetables are roasted and golden, place them in a serving dish. You can enjoy them as they are or garnish with fresh herbs like parsley or basil for an extra pop of color and flavor. This dish pairs well with grilled meats, fish, or even a hearty salad. For a cozy meal, serve it alongside a warm bowl of soup or stew. Everyone can share from one dish, making it perfect for gatherings and family meals.

HOW TO STORE Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Storing leftovers of your Garlic Herb Roasted Potatoes, Carrots, and Zucchini is easy. First, let the dish cool down to room temperature. Then, transfer the leftovers into an airtight container. Place it in the fridge, where it will last for about 3 to 5 days. When you want to enjoy it again, simply reheat the veggies in the oven at 350°F (175°C) for about 10-15 minutes, or use a microwave if you’re in a hurry. Keep in mind that the texture might change slightly after reheating, but the flavors will still be delicious.

TIPS TO MAKE Garlic Herb Roasted Potatoes, Carrots, and Zucchini

  1. Uniform Size: Make sure to cut all the vegetables into similar-sized pieces. This helps them cook evenly and ensures everything is done at the same time.

  2. Fresh Herbs: If you have fresh herbs on hand, consider using them instead of dried ones. Fresh thyme and rosemary can enhance the flavor even more.

  3. Add More Veggies: This recipe is flexible! You can easily add other vegetables like bell peppers, onions, or even some cherry tomatoes based on what you have at home.

  4. Extra Crispiness: If you like your veggies a little crispier, you can turn on the broiler for the last 2-3 minutes of cooking. Just keep an eye on them to prevent burning.

  5. Adjust Seasoning: Feel free to adjust the amount of garlic or herbs based on your taste. More garlic can add more flavor, while less can make it milder.

VARIATIONS

Garlic Herb Roasted Potatoes, Carrots, and Zucchini can be adapted in many ways to suit your preferences or dietary needs. Here are a few ideas:

  • Swap the Vegetables: If you don’t have zucchini, you can use other vegetables like bell peppers, broccoli, or asparagus. Mix and match based on what’s in season or what you have at home.

  • Add Protein: Turn this side dish into a main course by adding some protein. You can mix in cooked chicken, sausage slices, or chickpeas before roasting for a fuller meal.

  • Cheesy Delight: Sprinkle some shredded cheese on top during the last few minutes of roasting for a creamy, cheesy version.

  • Spicy Kick: If you like some heat, add a pinch of red pepper flakes or cayenne pepper to the veggie mix for a spicy twist.

FAQs

1. Can I use different types of potatoes?

Yes! While this recipe calls for medium potatoes, you can use any type you prefer, such as sweet potatoes or Yukon golds. Just remember that cooking times may vary slightly depending on the type of potato used.

2. Is it necessary to peel the carrots and zucchini?

No, it’s not necessary! You can leave the skin on for both the carrots and zucchini, which adds extra nutrients and a bit more texture. Just make sure to wash them thoroughly.

3. Can I make this dish ahead of time?

Yes, you can prep the vegetables and season them ahead of time. Just store them in the refrigerator until you are ready to roast. This way, all you have to do is pop them in the oven when it’s mealtime.

4. What can I serve with Garlic Herb Roasted Potatoes, Carrots, and Zucchini?

This dish goes well with many main courses, like grilled chicken, fish, or a vegetarian protein source. You can also serve it alongside pasta or add it to a salad for a more filling meal.

5. Can I freeze the leftovers?

Yes, you can freeze the leftovers. Just place the cooled vegetables in a freezer-safe container. They should keep well for up to 2 months. When ready to eat, thaw them in the fridge overnight and reheat.

Print

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Print Recipe

A delicious and easy dish featuring roasted potatoes, carrots, and zucchini, seasoned with garlic and herbs.

  • Author: Alexandra Roa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Global
  • Diet: Vegetarian

Ingredients

Scale
  • 3 medium potatoes, cubed
  • 4 carrots, sliced
  • 2 zucchinis, sliced
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the cubed potatoes, sliced carrots, and sliced zucchinis.
  3. Drizzle with olive oil and add minced garlic, thyme, rosemary, salt, and pepper. Toss until well coated.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown, stirring halfway through.
  6. Serve hot and enjoy!

Notes

For best results, cut vegetables into uniform sizes for even cooking. Fresh herbs can enhance flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: roasted vegetables, garlic herb, side dish, vegetarian recipe, easy recipe

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