This dish is a colorful mix of potatoes, carrots, and zucchini, all roasted to perfection with garlic and herbs. It’s easy to make and brings a lovely warmth to any meal!
Everyone loves those crispy edges! I often find myself munching on the veggies right off the tray. It’s a great way to sneak in some extra greens without anyone noticing! 😂
I enjoy these veggies as a simple side on busy nights; just chop them up, toss with olive oil, and wait for that delicious aroma to fill the kitchen!
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for their tender, buttery texture. If you don’t have them, you can substitute with regular potatoes, just cut them into similar-sized pieces to ensure even cooking.
Carrots: Fresh, large carrots are best here. However, you can also use baby carrots or even parsnips for a different flavor. If you’re short on time, pre-cut carrot sticks work too!
Zucchini: Fresh zucchini brings a nice color and texture. Yellow squash can be a good substitute, or for a twist, try using bell peppers or asparagus instead.
Olive Oil: Olive oil adds richness, but feel free to use any cooking oil you prefer, such as avocado oil or sunflower oil. Just watch the smoke point for high-heat cooking.
Herbs: Dried herbs create great flavor, but fresh herbs are wonderful too! If you have fresh thyme or rosemary, use twice as much since their flavor is more potent. Don’t hesitate to substitute with Italian seasoning if you’re in a pinch!
How Do You Get Perfectly Roasted Vegetables?
The key to perfectly roasted veggies is giving them enough space on the baking sheet. Overcrowding will steam them instead of roast them, so make sure they’re in a single layer. Here are some tips:
- Preheat your oven to ensure a nice crisp. A hot oven helps veggies caramelize and develop flavor.
- After roasting your potatoes and carrots for 20 minutes, keep an eye on the zucchini. Add it later since it cooks faster than the others.
- Keep the veggies dry before roasting. If they’re too wet, they won’t brown properly. Pat them dry with a paper towel if needed.
- Toss them halfway through cooking. This helps achieve an even roast on all sides.
Following these techniques will help you achieve delicious, caramelized roasted vegetables. Enjoy the process and the lovely scent filling your kitchen!
Easy Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients You’ll Need:
For the Vegetables:
- 1 lb baby potatoes, halved or quartered if large
- 3 large carrots, peeled and cut into chunks
- 2 medium zucchinis, sliced into thick half-moons
For the Seasoning:
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt, to taste
- Black pepper, to taste
For Garnish:
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 35-40 minutes for roasting in total. You’ll spend some time chopping the veggies and then let the oven do all the magic. Easy and rewarding!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 425°F (220°C). This is super important as it helps the veggies get that beautiful roasted flavor. While the oven warms up, line a large baking sheet with parchment paper or grease it lightly to prevent sticking.
2. Combine the Potatoes and Carrots:
In a large bowl, toss together the halved baby potatoes and carrot chunks. Drizzle them with 2 tablespoons of olive oil. Now, sprinkle on half of the minced garlic, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Add half of the dried herbs too! Give everything a good toss to coat those veggies evenly.
3. Roast the Potatoes and Carrots:
Spread the potato and carrot mixture onto your prepared baking sheet in a single layer. Place them in the preheated oven and roast for about 20 minutes. The goal here is to get them nice and tender while starting to brown.
4. Prepare the Zucchini:
While your potatoes and carrots get roasting, grab a fresh bowl for the zucchini. Toss the sliced zucchini with the remaining 1 tablespoon of olive oil, the rest of the minced garlic, salt, pepper, and your remaining herbs. This will give the zucchini fantastic flavor!
5. Combine and Continue Roasting:
After the potatoes and carrots have roasted for 20 minutes, pull the baking sheet out of the oven. Carefully add the zucchini mixture to the sheet, spreading it out evenly. Return everything to the oven and roast for another 15-20 minutes. You’ll want the potatoes and carrots to be tender and golden, while the zucchini should be perfectly roasted without getting mushy.
6. Serve and Enjoy:
Once everything is nice and roasted, take it out of the oven and transfer the veggies to a serving bowl. Toss them with some fresh parsley for a pop of color and extra flavor. Adjust with a pinch of salt and pepper if needed. Serve warm as a tasty side dish with your favorite main courses!
Enjoy your flavorful, easy garlic herb roasted potatoes, carrots, and zucchini!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables?
Absolutely! You can customize your veggie mix based on what you have on hand. Bell peppers, broccoli, asparagus, or even sweet potatoes would all make excellent additions or substitutes. Just remember to adjust cooking times if using denser veggies!
Can I Make This Recipe Vegan?
This recipe is already vegan-friendly since it doesn’t contain any animal products. The olive oil and herbs provide plenty of flavors, making it a delicious option for everyone!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven or microwave, occasionally stirring for even heating. Note that the veggies might lose some crispiness when reheated, but they’ll still be tasty!
What’s the Best Way to Serve These Roasted Vegetables?
These roasted vegetables make a fantastic side dish for nearly any meal! They pair beautifully with grilled proteins, pasta dishes, or even as a hearty salad topping. Don’t hesitate to sprinkle a little extra fresh parsley on top before serving for added flavor and color!
