These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect, easy-to-make side dish that’s full of flavor. Roasted with fresh herbs, garlic, and olive oil, these vegetables develop a caramelized, crispy exterior and a tender, juicy interior. This dish pairs well with almost any main course, making it an ideal choice for family dinners, holidays, or meal prep.
Why You’ll Love This Recipe
- Easy to Make: Minimal prep and simple ingredients make this an effortless recipe.
- Versatile Side Dish: Pairs perfectly with a variety of mains, from roast chicken to grilled salmon.
- Healthy and Flavorful: Packed with fresh vegetables and seasoned with garlic and herbs for a nutrient-rich dish.
- Customizable: Use your favorite herbs or add other veggies to make it your own.
Ingredients
- 3 cups baby potatoes, halved (or regular potatoes cut into chunks)
- 2 large carrots, sliced into 1/4-inch rounds
- 1 medium zucchini, sliced into 1/4-inch rounds
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- Optional garnish: chopped fresh parsley or basil
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare Vegetables: In a large bowl, combine the halved baby potatoes, carrot slices, and zucchini rounds.
- Season and Toss: Drizzle the olive oil over the vegetables. Add the minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Arrange on Baking Sheet: Spread the vegetables in a single layer on the prepared baking sheet. Make sure they’re not too crowded to allow for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the potatoes are golden and tender and the carrots and zucchini are nicely roasted. Stir halfway through cooking to ensure even browning.
- Serve: Remove from the oven and transfer to a serving dish. Garnish with fresh parsley or basil if desired. Serve warm as a side dish to your favorite main course.
Nutritional Information
Serving Size: 1 cup
Calories: Approximately 150 kcal per serving (based on 4 servings)
Tips for Perfect Roasted Vegetables
- Cut Evenly: Try to cut the vegetables into similar sizes for even cooking.
- Use High Heat: Roasting at a high temperature (400°F) helps the vegetables caramelize and develop crispy edges.
- Add Herbs After Cooking: Fresh herbs can be added after roasting for a burst of flavor and color.
Variations and Serving Ideas
- Add Other Vegetables: Bell peppers, cherry tomatoes, or mushrooms can be added for extra color and flavor.
- Cheesy Version: Sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting for a cheesy finish.
- Make It Spicy: Add a pinch of red pepper flakes or paprika for a touch of heat.
Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a flavorful, easy side dish perfect for any occasion. Roasted until golden and seasoned with garlic and herbs, these vegetables are tender, caramelized, and packed with flavor. Serve them alongside your favorite protein for a wholesome, delicious meal.
