Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a delicious and healthy side dish featuring tender, golden-brown vegetables infused with aromatic garlic, thyme, and rosemary. Perfectly roasted to bring out their natural sweetness and flavors, this easy-to-make dish complements any main course.
Ingredients
Scale
Vegetables
- 600 grams potatoes, diced (About 4 medium potatoes)
- 300 grams carrots, sliced (About 3 medium carrots)
- 300 grams zucchini, chopped (About 2 medium zucchini)
Seasoning
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Fresh parsley, chopped (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the vegetables evenly and achieving a nice golden finish.
- Prepare the Vegetables: In a large mixing bowl, combine the diced potatoes, sliced carrots, and chopped zucchini, ensuring the pieces are relatively uniform for consistent cooking.
- Make the Garlic Herb Mixture: In a separate small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper until fully blended to coat the vegetables evenly.
- Coat the Vegetables: Pour the garlic herb mixture over the vegetables in the large mixing bowl. Toss thoroughly to ensure all vegetable pieces are evenly coated with the flavorful mixture.
- Arrange for Roasting: Line a baking sheet with parchment paper if desired for easy cleanup. Spread the seasoned vegetables in a single layer on the sheet to help them roast evenly without steaming.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to promote even browning and tenderness.
- Serve and Garnish: After roasting, remove the vegetables from the oven, let them cool slightly, then garnish with freshly chopped parsley before serving to add freshness and color.
Notes
- Use parchment paper or a silicone baking mat to prevent sticking and simplify cleanup.
- Adjust the garlic amount based on your preference for a milder or stronger flavor.
- Feel free to swap dried herbs with fresh herbs if available; use about three times the amount of fresh herbs.
- Cut vegetables into uniform sizes to ensure even cooking.
- For a crispier texture, avoid overcrowding the baking sheet.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 300 grams)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: roasted vegetables, garlic herb potatoes, roasted carrots, roasted zucchini, healthy side dish, easy vegetable recipe
