These Garlic Herb Roasted Potatoes, Carrots & Zucchini are simply yummy! They’re full of flavor and easy to make—just chop, toss, and roast until tender. Yum!
Honestly, there’s nothing like that golden, crispy goodness. I love serving this alongside roast chicken for a tasty dinner. Your veggies will thank you for it! 😊
Key Ingredients & Substitutions
Baby Potatoes: I love using baby potatoes for their creamy texture. If you have regular potatoes, just chop them into similar-sized pieces. You can also try sweet potatoes for a different twist!
Carrots: Fresh carrots are a must for this recipe, but if you’re in a pinch, you can use frozen baby carrots. They might be a bit softer, but still tasty!
Zucchini: I use medium zucchinis here, but yellow squash works well too. If zucchini isn’t available, bell peppers or asparagus can add color and flavor.
Garlic: Fresh garlic adds great flavor, but you can substitute it with garlic powder (1 teaspoon for 4 cloves) if you don’t have fresh cloves.
Herbs: Dried herbs enhance the flavor, but fresh herbs like thyme, rosemary, and oregano can be used if available. Use about three times the amount of fresh herbs as dried.
How Do I Roast Vegetables to Perfection?
Roasting vegetables is about getting that perfect balance of crispy outside and tender inside. Here’s how to do it right:
- High Heat: Roast at 425°F (220°C). This heat helps caramelize the veggies, which brings out their natural sweetness.
- Even Sizing: Cut all your veggies into similar sizes for even cooking. Smaller pieces cook faster, so cut larger veggies smaller.
- Single Layer: Spread vegetables out in a single layer on the baking sheet. Crowding them will steam them instead of roasting.
- Stirring: Toss the veggies halfway through cooking. This helps them brown evenly and prevents sticking.
Following these tips will ensure delicious, beautifully roasted vegetables every time! Enjoy the tasty results!
Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients You’ll Need:
- 1 ½ pounds baby potatoes, halved or quartered if large
- 3 medium carrots, peeled and cut into 2-inch pieces
- 2 medium zucchinis, cut into thick slices or half-moons
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and 30-40 minutes to roast, making a total time of around 50 minutes. Perfect for a cozy weeknight dinner or a gathering with friends!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat is essential for roasting your vegetables to a golden, crispy finish. Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Vegetables:
In a large mixing bowl, combine the halved baby potatoes, cut carrots, and sliced zucchini. This colorful mix will create a beautiful and tasty dish!
3. Make the Garlic Herb Oil:
In a small bowl, whisk together the olive oil, minced garlic, dried thyme, rosemary, oregano, salt, and pepper. This flavorful oil will give your veggies an aromatic boost!
4. Toss the Vegetables:
Pour the garlic herb oil over the prepared vegetables. Toss everything together well to ensure that all the pieces are evenly coated with the flavorful oil. This step is crucial for maximizing the taste!
5. Arrange on the Baking Sheet:
Spread the coated veggies in a single layer on the prepared baking sheet. Make sure they aren’t crowded, as this helps them roast better and become crispy.
6. Roast to Perfection:
Pop the baking sheet in the preheated oven and roast for about 30-40 minutes. Make sure to stir the veggies halfway through for even cooking. They should come out tender and slightly crispy!
7. Garnish and Serve:
Once done, remove the veggies from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and extra flavor. Serve hot and enjoy!
These Garlic Herb Roasted Potatoes, Carrots & Zucchini are sure to be a hit at the dinner table. They’re flavorful, easy to make, and pair well with many main dishes!
Frequently Asked Questions
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute or add other vegetables like bell peppers, asparagus, or cauliflower. Just make sure they are cut into similar sizes for even cooking.
Can I Use Fresh Herbs Instead of Dried?
Yes, fresh herbs can enhance the flavor even more! Use about three times the amount of fresh herbs compared to dried. For example, instead of 1 teaspoon dried thyme, use 1 tablespoon fresh thyme.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the veggies on a baking sheet and warm them in a 350°F (175°C) oven until heated through for that roasted texture.
What Can I Serve This Dish With?
This roasted vegetable medley pairs wonderfully with grilled chicken, steak, or fish. You can also serve it over quinoa or alongside a fresh salad for a complete vegetarian meal.
