If you’re looking for a side dish that’s easy, healthy, and bursting with flavor, these garlic herb roasted potatoes, carrots, and zucchini are exactly what you need. Perfectly roasted vegetables, kissed with garlic and herbs, make for a crowd-pleasing addition to any meal.
Why You’ll Love This Recipe?
This recipe is a true gem for so many reasons! It’s:
- Simple to prepare with just a few pantry staples
- Packed with flavors of fresh garlic and aromatic herbs
- A versatile dish that pairs with almost anything
- Perfectly caramelized and tender, making every bite irresistible
Ingredients
Here’s a sneak peek at the ingredients you’ll need to whip up this delicious roasted veggie medley:
- Potatoes (small baby potatoes or diced russets)
- Carrots (peeled and sliced)
- Zucchini (sliced into rounds)
- Garlic (freshly minced)
- Olive oil
- Italian seasoning or a mix of dried herbs
Full list of ingredients and measurements are in the recipe card below!
Directions
Preparing the Vegetables
Start by preheating your oven to 400°F. Wash and chop the potatoes, carrots, and zucchini into bite-sized pieces. Make sure they’re roughly the same size for even cooking.
Tossing with Garlic and Herbs
In a large mixing bowl, toss the veggies with olive oil, minced garlic, and your seasoning blend. Mix everything well to ensure all the vegetables are evenly coated.
Roasting to Perfection
Spread the vegetables out on a large baking sheet lined with parchment paper. Roast them in the oven for 25-30 minutes, flipping halfway through, until they’re golden brown and tender.
Serve and Enjoy
Once roasted, transfer the vegetables to a serving dish. Garnish with a sprinkle of fresh parsley or grated Parmesan for an extra burst of flavor.
Expert Tips and Tricks
- Cut the vegetables uniformly to avoid uneven cooking.
- For a crispier texture, avoid overcrowding the baking sheet. Use two sheets if needed.
- Use fresh herbs like thyme or rosemary if you have them for added freshness.
Recipe Variations and Possible Substitutions
- Swap zucchini for yellow squash if that’s what you have on hand.
- Add a sprinkle of red chili flakes for a bit of heat.
- Use sweet potatoes instead of regular ones for a sweeter twist.
Serving and Pairing Suggestions
These roasted vegetables pair beautifully with grilled chicken, baked salmon, or a hearty quinoa salad. Add a dollop of garlic aioli or a drizzle of balsamic glaze to elevate the dish further.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes to bring back their crispiness.
FAQs
1. Can I use frozen vegetables?
Yes, but they may release more water during roasting, so you might need to roast them longer to achieve a caramelized texture.
2. What herbs work best for this dish?
Italian seasoning, thyme, rosemary, or parsley are all excellent choices.
3. How do I make this recipe vegan-friendly?
This dish is naturally vegan! Just ensure your garnish (like Parmesan) is plant-based, or skip it altogether.
4. Can I make this ahead of time?
You can chop the vegetables and toss them with the seasoning a day ahead. Store them in the fridge and roast them fresh when needed.
Conclusion
This garlic herb roasted potatoes, carrots, and zucchini recipe is a simple yet flavorful way to enjoy your veggies. It’s perfect for weeknight dinners or as a holiday side dish. Once you try it, it’s bound to become a staple in your kitchen!
Print
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A simple and flavorful side dish featuring tender roasted potatoes, carrots, and zucchini seasoned with garlic and fresh herbs. Perfect for weeknight dinners or holiday feasts, this healthy recipe is easy to prepare and pairs wonderfully with any main course.
Ingredients
- 4 medium potatoes, cut into chunks
- 3 large carrots, sliced into thick rounds
- 2 medium zucchini, cut into half-moons
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil.
- Add minced garlic, thyme, rosemary, paprika, salt, and pepper. Toss until vegetables are evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 35–40 minutes, tossing halfway through, until the vegetables are tender and slightly golden.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- For a crispier texture, increase the oven temperature to 425°F during the last 10 minutes of roasting.
- Use any mix of herbs you prefer, such as oregano or basil, for a flavor twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg