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Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

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★★★★

3.8 from 61 reviews

A flavorful and easy recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini, perfect as a healthy side dish. This recipe combines tender baby potatoes, crisp carrots, and fresh zucchini tossed in garlic, olive oil, and herbs, then oven roasted to a golden perfection.

Ingredients

Scale

Vegetables

  • 2 cups baby potatoes, halved
  • 2 cups carrots, sliced into sticks
  • 2 cups zucchini, sliced into half-moons

Seasoning & Oil

  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Garnish

  • Fresh parsley for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to get a crispy and golden finish on the vegetables.
  2. Combine Vegetables: In a large mixing bowl, add the halved baby potatoes, carrot sticks, and zucchini half-moons, preparing them for seasoning.
  3. Season Vegetables: Drizzle the olive oil over the vegetables, then add the minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss everything together well so each piece is evenly coated with the flavorful mixture.
  4. Arrange on Baking Sheet: Spread the seasoned vegetables out in a single layer on a baking sheet. This ensures even roasting and crispiness.
  5. Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through the cooking time to promote even browning and tenderness.
  6. Garnish and Serve: Once golden and fork-tender, remove from the oven and sprinkle fresh parsley over the top for a bright, fresh finish before serving.

Notes

  • Use baby potatoes for quicker roasting and tender results.
  • Adjust herbs according to your preference; fresh herbs can be used but add them towards the end to retain flavor.
  • For extra crispiness, avoid overcrowding the baking sheet.
  • These vegetables pair well with roasted chicken or grilled meats for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best freshness.

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

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