Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This easy-to-make side dish is full of flavor, with tender roasted vegetables that are perfectly seasoned with garlic and herbs. The combination of potatoes, carrots, and zucchini makes it a versatile dish that pairs well with any meal.

Why You’ll Love This Recipe

• Simple Ingredients: Uses everyday ingredients like garlic, rosemary, and thyme.
• Quick to Prepare: Just toss and roast for a quick and easy side dish.
• Versatile: Great with chicken, steak, fish, or on its own.

Ingredients

• 4 cups potatoes, diced
• 2 cups carrots, sliced
• 2 cups zucchini, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Season the Vegetables

2. In a large bowl, combine the diced potatoes, sliced carrots, and zucchini with the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
3. Toss until the vegetables are evenly coated with the seasoning.

Step 3: Arrange on the Baking Sheet

4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. This helps them roast evenly and become crispy.

Step 4: Roast the Vegetables

5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown on the edges.

Step 5: Serve and Enjoy

6. Serve the roasted vegetables warm and enjoy!

Kitchen Equipment Needed

• Large bowl for mixing
• Baking sheet for roasting
• Parchment paper for easy cleanup

Serving and Storage Tips

• Serving Suggestions: These roasted vegetables are great alongside grilled meats, fish, or as a topping for grain bowls.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10-12 minutes, or in an air fryer for a crispy finish.

Variations

• Add Parmesan: Sprinkle grated Parmesan cheese over the vegetables in the last 5 minutes of roasting for extra flavor.
• Add Other Vegetables: Try adding bell peppers, onions, or squash for a colorful mix.
• Fresh Herbs: Use fresh rosemary and thyme if available, adjusting the amounts to taste.

Helpful Tips

• Uniform Slices: Make sure all vegetables are cut to similar sizes for even roasting.
• High Heat: Roasting at a high temperature ensures a crispy outside and tender inside.
• Stir Halfway: Stirring halfway through cooking helps the vegetables brown evenly.

Frequently Asked Questions

1. Can I use baby potatoes instead of regular potatoes?
Yes, baby potatoes work well and can add a nice texture. Just halve or quarter them to match the size of the other vegetables.

2. Can I make this recipe in an air fryer?
Yes, air fry at 400°F (200°C) for about 15-20 minutes, shaking the basket halfway through.

3. Can I add fresh garlic instead of dried herbs?
Yes, fresh garlic adds great flavor! Just be careful, as garlic can burn; consider adding it halfway through roasting.

4. What other herbs pair well with roasted vegetables?
Oregano, basil, and parsley are great options, or you can use an Italian seasoning blend.

5. How do I make this dish gluten-free?
It’s naturally gluten-free, so you don’t need to make any changes!

These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect easy side dish, offering a mix of flavors and textures that complement any meal. Enjoy this savory, satisfying addition to your dinner rotation!

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Susan

Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect side dish for any meal. These oven-roasted vegetables are coated in a blend of garlic, rosemary, and thyme, creating a warm, savory aroma and a deliciously crispy, golden brown finish. Each vegetable is perfectly tender, with a hint of natural sweetness that pairs wonderfully with the rich garlic and herb flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Servings 4 -6

Ingredients

  

• 4 cups potatoes diced
• 2 cups carrots sliced
• 2 cups zucchini sliced
• 3 tablespoons olive oil
• 3 cloves garlic minced
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• Salt and pepper to taste

Instructions

 

• Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
• Combine Ingredients: In a large mixing bowl, add the diced potatoes, sliced carrots, and sliced zucchini. Drizzle with olive oil, then add the minced garlic, rosemary, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
• Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
• Bake: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
• Serve: Serve warm and enjoy the flavorful garlic herb roasted vegetables as a side dish to any main meal!

Notes

• Add Variety: For extra flavor, add a sprinkle of Parmesan cheese during the last 5 minutes of roasting.
• Mix up the Herbs: Substitute or add fresh herbs like basil, oregano, or parsley for a fresh twist.