Savory Garlic Herb Roasted Potatoes, Carrots, and Zucchini
🎉 Introduction
Are you looking for a delicious and healthy side dish that complements any meal? Look no further! This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is not only easy to prepare but also packed with flavor. The combination of roasted vegetables glazed in garlic and herbs creates an irresistible aroma that fills your kitchen. Perfect for a weeknight dinner or a festive gathering, these roasted veggies will undoubtedly become a family favorite. Let’s dive into this simple yet scrumptious recipe!
🧰 Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Large spoon or spatula
🛒 Ingredients
- 2 pounds baby potatoes, quartered
- 2 medium carrots, sliced
- 2 medium zucchinis, chopped
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
👩🍳 Directions
Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the quartered baby potatoes, sliced carrots, and chopped zucchinis.
Step 3: In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
Step 4: Pour the garlic herb mixture over the vegetables in the mixing bowl and toss to coat them evenly.
Step 5: Spread the coated vegetables in a single layer on the prepared baking sheet.
Step 6: Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
Step 7: Remove from the oven and let cool for a few minutes before transferring to a serving dish.
Step 8: Garnish with fresh parsley and serve warm.
🍽️ Servings & Timing
Servings: 6 | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
🧊 Storage & Reheating
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, spread the vegetables on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
🥄 Variations
- Add bell peppers or red onions for extra flavor and color.
- Substitute sweet potatoes for a sweeter taste.
- Sprinkle with parmesan cheese during the last 5 minutes of roasting for a cheesy twist.
❓ FAQs
Q: Can I use other vegetables in this recipe?
A: Yes! Feel free to add your favorite vegetables such as bell peppers, asparagus, or Brussels sprouts.
Q: Is this recipe gluten-free?
A: Yes, this roasted vegetable recipe is naturally gluten-free.
Q: How can I make this dish vegan?
A: The recipe is already vegan-friendly as it doesn’t contain any animal products.
Q: Can I prepare this dish ahead of time?
A: You can chop the vegetables and prepare the garlic herb mixture ahead of time. Store them separately in the refrigerator until you’re ready to roast.
Q: What can I serve with this roasted vegetable dish?
A: These roasted vegetables pair well with grilled chicken, steak, or fish, and can be served alongside quinoa or rice for a complete meal.
Q: Can I use fresh herbs instead of dried?
A: Absolutely! Fresh herbs can enhance the flavor. Use about three times the amount of fresh herbs compared to dried.
Q: How do I know when the vegetables are done roasting?
A: The vegetables are done when they are tender and golden brown on the edges. You can test them by piercing with a fork.
Q: What type of potatoes are best for roasting?
A: Baby potatoes or Yukon gold potatoes are excellent for roasting as they have a creamy texture and hold their shape well.
Q: Can I freeze leftover roasted vegetables?
A: Yes, you can freeze them! Just let them cool completely, then store in a freezer-safe container for up to 3 months.
Q: Is it necessary to peel the carrots or zucchini?
A: No, peeling is not necessary. Just wash and scrub the vegetables before cutting.
🏁 Conclusion
This Savory Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is the perfect addition to any meal, providing a burst of flavor while being simple to prepare. With just a few fresh ingredients and minimal effort, you can create a colorful and nutritious side that everyone will love. Don’t hesitate to experiment with different vegetables and herbs to make it your own. Enjoy the deliciousness of roasted vegetables in your kitchen today!
Savory Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the quartered baby potatoes, sliced carrots, and chopped zucchinis.
- In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
- Pour the garlic herb mixture over the vegetables in the mixing bowl and toss to coat them evenly.
- Spread the coated vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Remove from the oven and let cool for a few minutes before transferring to a serving dish.
- Garnish with fresh parsley and serve warm.
Notes
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, spread the vegetables on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Variations:
- Add bell peppers or red onions for extra flavor and color.
- Substitute sweet potatoes for a sweeter taste.
- Sprinkle with parmesan cheese during the last 5 minutes of roasting for a cheesy twist.
