These Garlic Herb Roasted Vegetables are a deliciously simple side dish that brings together the earthy flavors of potatoes, carrots, and zucchini with fragrant herbs and garlic. Perfectly roasted to golden perfection, these vegetables are lightly crispy on the outside, tender on the inside, and bursting with savory flavors. This recipe is ideal for pairing with nearly any main course and adds a colorful, wholesome touch to your table. With minimal prep and maximum flavor, it’s a go-to recipe for any season!
Ingredients:
- 1 pound (450 g) baby potatoes, halved or quartered
- 2 large carrots, sliced into rounds
- 2 medium zucchinis, sliced into half-moons
- 4 tablespoons (60 ml) olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it for easy cleanup.
- Prepare the Vegetables: In a large mixing bowl, combine the baby potatoes, carrots, and zucchini. Add the olive oil, minced garlic, dried thyme, rosemary, and oregano. Season with salt and pepper to taste.
- Toss to Coat: Toss the vegetables well, ensuring that each piece is evenly coated with the oil and herbs.
- Arrange on Baking Sheet: Arrange the vegetables in a single layer on the lined baking sheet. Ensure they are spread out to allow even roasting, which helps them achieve a nice golden color.
- Roast the Vegetables: Roast in the preheated oven for 35-40 minutes, or until the potatoes and carrots are tender and the edges of the vegetables are lightly browned. Turn the vegetables halfway through the cooking process to ensure they roast evenly.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley if desired, and serve warm alongside your favorite main dish.
Conclusion:
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a delightful addition to any meal. With minimal ingredients and just the right blend of herbs and garlic, this side dish is packed with flavor and texture. Perfect for everything from weeknight dinners to holiday gatherings, this easy roasted vegetable medley is sure to be a hit. Enjoy the warm, comforting flavors and savor the simplicity of this delicious recipe!
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients
- 1 pound 450 g baby potatoes, halved or quartered
- 2 large carrots sliced into rounds
- 2 medium zucchinis sliced into half-moons
- 4 tablespoons 60 ml olive oil
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley chopped (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it for easy cleanup.
- Prepare the Vegetables: In a large mixing bowl, combine the baby potatoes, carrots, and zucchini. Add the olive oil, minced garlic, dried thyme, rosemary, and oregano. Season with salt and pepper to taste.
- Toss to Coat: Toss the vegetables well, ensuring that each piece is evenly coated with the oil and herbs.
- Arrange on Baking Sheet: Arrange the vegetables in a single layer on the lined baking sheet. Ensure they are spread out to allow even roasting, which helps them achieve a nice golden color.
- Roast the Vegetables: Roast in the preheated oven for 35-40 minutes, or until the potatoes and carrots are tender and the edges of the vegetables are lightly browned. Turn the vegetables halfway through the cooking process to ensure they roast evenly.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley if desired, and serve warm alongside your favorite main dish.