Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Introduction

Are you looking for a delicious and healthy side dish? Look no further! Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple and flavorful recipe that everyone will love. With just a few ingredients, you can create a dish that adds color and taste to your meals.

Why Make This Recipe

This recipe is perfect for busy weeknights or relaxing weekends. The combination of potatoes, carrots, and zucchini is not only tasty but also packed with nutrients. Plus, roasting the vegetables brings out their natural sweetness. It’s a great way to enjoy your veggies!

How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients:

1 1/4 lb baby potatoes, halved
1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
1 lb zucchini, sliced
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

Directions:

Preheat your oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, chopped carrots, and sliced zucchini.
In a small bowl, mix together 3 tablespoons of olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
Pour the herb and garlic mixture over the vegetables and toss until they are well coated.
Spread the vegetables out in a single layer on a large baking sheet.
Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
Remove from the oven and serve warm.

How to Serve Garlic Herb Roasted Potatoes, Carrots, and Zucchini

These roasted vegetables are great as a side dish for grilled meats, fish, or even on their own. You can also serve them with a sprinkle of fresh herbs or grated cheese for extra flavor.

How to Store Garlic Herb Roasted Potatoes, Carrots, and Zucchini

If you have leftovers, allow them to cool and store them in an airtight container in the fridge. They will stay fresh for up to 3 days. You can reheat them in the oven to keep them crispy!

Tips to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Make sure to cut the vegetables into similar sizes for even cooking.
Feel free to add your favorite herbs or spices for a personal touch.
If you like a little crunch, broil the vegetables for the last few minutes of cooking.

Variation

You can easily switch up this recipe by adding different vegetables like bell peppers, asparagus, or even sweet potatoes. Just adjust the cooking time as needed!

FAQs

1. Can I use other types of potatoes? Yes! You can use any kind of potatoes you like, such as red or Yukon gold.

2. Is this recipe vegan? Absolutely! All the ingredients are plant-based, making it a great vegan option.

3. Can I make this dish ahead of time? Yes! You can prepare it earlier in the day and roast it just before serving for the best flavor and texture.