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Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe
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★★★★★

5.1 from 29 reviews

A flavorful and healthy side dish featuring crispy roasted potatoes, tender carrots, and zucchini infused with garlic and aromatic herbs. Perfectly seasoned and easy to prepare, this recipe makes a delicious complement to any meal.

Ingredients

Scale

Vegetables

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

Seasoning & Herbs

  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Oil

  • 2 tablespoons olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Vegetables: In a large mixing bowl, combine diced potatoes, sliced carrots, and sliced zucchinis. Add the minced garlic, dried thyme, dried rosemary, salt, pepper, and olive oil. Toss everything well until all the vegetables are evenly coated with the oil and seasoning.
  3. Roast the Vegetables: Spread the seasoned vegetable mixture evenly in a single layer on the prepared baking sheet. Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through to promote even cooking. Roast until the vegetables are tender and golden brown on the edges.
  4. Garnish and Serve: Once roasted, remove the vegetables from the oven and transfer to a serving dish. Garnish generously with freshly chopped parsley for a burst of color and fresh flavor. Serve warm as a delicious side dish.

Notes

  • Use Yukon Gold or red potatoes for best texture and flavor.
  • To ensure even cooking, cut the vegetables into similar-sized pieces.
  • Feel free to swap dried herbs with fresh herbs, but use about three times the quantity if fresh.
  • For a spicier kick, add a pinch of red pepper flakes or smoked paprika.
  • This dish can be prepared ahead and reheated in the oven without losing its crispiness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: roasted vegetables, garlic herb potatoes, roasted carrots and zucchini, healthy side dish, easy roasted vegetables

Find it online: https://recipeswithmia.com/garlic-herb-roasted-potatoes-carrots-and-zucchini-recipe/