This Garlic Herb Roasted Potatoes, Carrots & Zucchini dish is colorful and full of flavor! The garlic and herbs add a wonderful aroma that fills your kitchen.
If you’re like me, you’ll find it hard to resist snagging a piece of that perfectly roasted zucchini. Pair it with any meal, and you’ve got a winner in the veggie department! 🥦
Key Ingredients & Substitutions
Baby Potatoes: These little gems are perfect because they roast nicely. If you can’t find them, use regular potatoes cut into smaller pieces, like red or Yukon gold. For a twist, sweet potatoes add a lovely sweetness!
Carrots: Classic in this dish, but you can switch them out for parsnips or even bell peppers. Just know that cooking times might change slightly for softer veggies!
Zucchini: Zucchini adds a nice texture. If it’s out of season, try yellow squash or asparagus, which roast well too!
Garlic: It’s a must for flavor! If you’re short on fresh garlic, garlic powder works in a pinch. About half a teaspoon per clove should do it.
Herbs: The thyme, rosemary, and oregano balance the veggies. If you prefer fresh herbs, use three times the amount – they’re more aromatic. Don’t like one of the herbs? Swap it for basil or dill!
How Do You Roast Vegetables to Get Them Perfectly Tender and Crisp?
Roasting vegetables can be tricky if you’re new to it. Here’s how to get that perfect balance of tenderness inside and crispiness outside. Start with cutting your veggies uniformly; this helps them cook evenly.
- Preheat your oven! A hot oven (425°F) gives immediate heat to the veggies, making them roast rather than steam.
- Don’t crowd the pan. Spread them out in a single layer. If they’re too close, they might steam instead of roast.
- Stir halfway through cooking. This helps all sides brown and prevents burning.
- Finish with fresh herbs or a sprinkle of lemon juice for brightness right after they come out of the oven!
Feel free to experiment, and enjoy those delicious roasted veggies!
Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients You’ll Need:
For the Vegetables:
- 1.5 pounds baby potatoes (red or Yukon gold), halved or quartered
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 medium zucchinis, cut into 1-inch chunks
- 4 cloves garlic, minced
For Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 40-45 minutes of cooking time (including roasting). So, you’ll need around 1 hour total to get these delicious roasted veggies on your table!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First things first, preheat your oven to 425°F (220°C). Grab a large baking sheet and line it with parchment paper, or give it a light grease with oil to prevent sticking.
2. Mix the Potatoes and Carrots:
In a large bowl, toss the halved baby potatoes and carrot pieces. Drizzle in 2 tablespoons of olive oil and add half of the minced garlic. Sprinkle in the salt, pepper, thyme, rosemary, and oregano. Now, give everything a good toss until all the veggies are evenly coated with the mixture.
3. Roast the Potatoes and Carrots:
Spread the potato and carrot mixture out on the prepared baking sheet in a single layer. Place them in the oven and roast for about 25 minutes. This will give them a nice head start on cooking!
4. Prep the Zucchini:
While the potatoes and carrots are roasting, use the same bowl to toss the zucchini chunks with the remaining 1 tablespoon of olive oil and the rest of the minced garlic. This ensures you get all that garlicky goodness on your zucchinis too!
5. Add Zucchini to the Mix:
After the first 25 minutes, take the baking sheet out of the oven. It’s time to add the zucchini! Gently toss everything together on the sheet to combine, making sure the zucchini is tossed in with the potatoes and carrots.
6. Finish Roasting:
Return the baking sheet to the oven and roast for another 15-20 minutes. You’ll want to stir the veggies halfway through so they brown up evenly. They’re ready when all the vegetables are tender and golden brown!
7. Garnish and Serve:
Once out of the oven, sprinkle the warm veggies with freshly chopped parsley for a pop of color. Serve them warm as a fantastic side dish to any meal!
Enjoy your flavorful Garlic Herb Roasted Potatoes, Carrots & Zucchini!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to swap out any of the vegetables for others you enjoy. Bell peppers, red onions, or even green beans would work well. Just keep in mind that softer veggies may require less roasting time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in the oven at 350°F (175°C) until heated through, or use the microwave for a quick option.
Can I Prepare This Dish Ahead of Time?
You can prep the vegetables and toss them with the olive oil and seasonings a few hours ahead of time. Just keep them covered in the fridge until you’re ready to roast them. This helps the flavors meld together beautifully!
Can I Substitute Fresh Herbs for Dried Herbs?
Yes! If you have fresh herbs on hand, use three times the amount for a more vibrant flavor. Just chop them finely and add them into the mix in the same steps. Fresh herbs add a delightful touch!
