Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a colorful and flavorful medley of tender roasted vegetables infused with garlic and fresh herbs. It’s a simple, wholesome side that pairs beautifully with any main course, delivering comforting warmth and vibrant taste in every bite.

Why You’ll Love This Recipe

I love this recipe because roasting brings out the natural sweetness of the vegetables while the garlic and herbs add a wonderful savory aroma and depth of flavor. It’s an easy, hands-off dish that requires minimal prep but looks and tastes like something special. Plus, the mix of potatoes, carrots, and zucchini offers a nice balance of textures and colors that make the plate more inviting.

Ingredients

• 3 medium potatoes, cut into bite-sized chunks

• 3 large carrots, peeled and sliced

• 2 medium zucchinis, sliced into rounds or half-moons

• 4 cloves garlic, minced

• 3 tablespoons olive oil

• 1 teaspoon dried rosemary or fresh if available

• 1 teaspoon dried thyme or fresh

• Salt and freshly ground black pepper to taste

• Optional: chopped fresh parsley for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 425°F (220°C).

2. In a large mixing bowl, combine the potatoes, carrots, and zucchini.

3. Add the minced garlic, olive oil, rosemary, thyme, salt, and pepper. Toss everything well until all the vegetables are evenly coated.

4. Spread the vegetables out in a single layer on a large baking sheet.

5. Roast in the preheated oven for about 30-35 minutes, stirring once halfway through, until the vegetables are tender and golden brown on the edges.

6. Remove from the oven and sprinkle with fresh parsley if using. Serve warm.

Servings and Timing

This recipe serves 4 people as a side dish and takes about 40 minutes total, including prep and roasting time.

Variations

I like to add other vegetables like bell peppers, red onions, or cherry tomatoes for extra color and flavor. For a zestier twist, a squeeze of fresh lemon juice or a sprinkle of parmesan cheese right before serving works wonderfully. Sometimes I swap out the herbs for oregano or basil to change the flavor profile.

Storage/Reheating

Leftover roasted vegetables store well in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat or in the oven to help them retain their crisp edges instead of becoming soggy.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables work best for roasting because they hold their texture, but frozen vegetables can be used if thawed and patted dry before roasting.

How do I know when the vegetables are done?

The vegetables should be tender when pierced with a fork and have a golden, slightly crispy exterior.

Can I prepare this dish ahead of time?

I can prep and chop the vegetables ahead, then toss and roast them just before serving for the best freshness and texture.

Can I make this recipe vegan?

Yes, this recipe is naturally vegan and gluten-free as long as I avoid adding any cheese or animal-based toppings.

What’s the best way to get crispy edges on the vegetables?

Roasting at a high temperature (around 425°F) and spreading the veggies in a single layer without overcrowding helps achieve crispy, caramelized edges.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful way to enjoy a variety of vegetables in one dish. The roasting process brings out their natural sweetness while garlic and herbs provide a savory touch I love. It’s easy to prepare, versatile, and a reliable side that complements many meals. I always appreciate having this recipe in my cooking rotation when I want something hearty and delicious with minimal fuss.

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