Garlic Herb Roasted Potatoes Carrots and Zucchini
Elevate your dinner game with a tray of Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This dish is a celebration of simple ingredients coming together to create a symphony of flavors and textures. Roasting vegetables with garlic and fresh herbs transforms them into a caramelized, savory delight that pairs wonderfully with any main course. Whether you’re looking for a healthy side dish for a family dinner or need a colorful addition to your holiday table, this recipe promises satisfaction.
Why You Should Try These Roasted Potatoes:
Roasted vegetables are a staple in any kitchen due to their simplicity, nutritional value, and versatility. This particular combination of potatoes, carrots, and zucchini offers a balanced mix of starchy comfort, sweetness, and a touch of crispness. The addition of fresh thyme and rosemary introduces a fragrant, earthy note that’s further enhanced by the warmth of roasted garlic. It’s a recipe that’s not only packed with flavor but also with health benefits, including vitamins, fiber, and antioxidants.
Ingredients Overview:
- Baby Potatoes: Halved for quicker cooking and a soft, fluffy interior.
- Medium Carrots: Cut into 2-inch pieces for a sweet, tender bite.
- Zucchini: Trimmed and cut into 1-inch pieces, adding a light, slightly crisp texture.
- Olive Oil: Used for tossing the vegetables, ensuring they roast evenly and acquire a golden color.
- Fresh Thyme and Rosemary: Minced for a burst of herby freshness.
- Garlic: Minced, adding a pungent, aromatic quality that’s irresistible in roasted dishes.
- Seasonings: Salt and freshly ground black pepper to enhance the natural flavors of the vegetables.
Step-by-Step Cooking Instructions:
- Start by preheating your oven and preparing the vegetables as described.
- Toss the potatoes and carrots with most of the olive oil and herbs, then season with salt and pepper before roasting.
- After 20 minutes, add the zucchini and garlic, then continue roasting until all vegetables are tender and beautifully caramelized.
Storage and Reheating Tips:
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warm. The oven method is preferred for restoring a bit of the original crispness and flavor.
Serving Suggestions:
Garlic Herb Roasted Potatoes, Carrots, and Zucchini are incredibly versatile and can accompany anything from grilled meats to baked fish. They also make a nutritious and satisfying addition to bowls or as a topping for salads.
This dish is a testament to how a few simple ingredients, when roasted together, can transform into a mealtime highlight. It’s an easy, delicious way to incorporate more vegetables into your diet, ensuring both your plate and palate are fully satisfied.
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Equipment
- Rimmed baking sheet
- Large mixing bowl
- Chef's knife and cutting board
Ingredients
- 1 1/4 lbs baby potatoes halved
- 1 lb medium carrots scrubbed clean, cut into 2-inch pieces
- 3 tablespoons olive oil divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz zucchini trimmed, and cut into 1-inch pieces
- 4 cloves garlic minced
Instructions
- Preheat the oven to 400°F (200°C) and position a rack in the middle. In a large bowl, combine the potatoes and carrots with 2 1/2 tablespoons of olive oil, minced thyme, minced rosemary, and season with salt and pepper to taste. Spread the mixture onto a rimmed baking sheet. Roast in the preheated oven for 20 minutes.
- Meanwhile, toss the zucchini in a separate bowl with the remaining 1/2 tablespoon of olive oil and lightly season with salt. Add the zucchini to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over everything and toss to combine, spreading into an even layer.
- Return the baking sheet to the oven and roast until all the vegetables are tender and slightly browned, about 20 minutes longer.
- Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!
Notes
Customize the herb blend according to your preference or based on what's available in your pantry.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
