Description
A simple and flavorful recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This dish features tender, golden vegetables tossed in a fragrant mixture of garlic, olive oil, thyme, and rosemary, then perfectly roasted to bring out their natural sweetness and savoriness. Ideal as a hearty side for any meal.
Ingredients
Scale
Vegetables
- 4 large potatoes
- 3 carrots
- 2 zucchinis
- 4 cloves of garlic
Seasoning & Oil
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Vegetables: Wash the potatoes, carrots, and zucchinis thoroughly, then pat them dry using a clean kitchen towel to remove excess moisture for better roasting.
- Cut Vegetables: Cut the potatoes in half, slice the carrots into bite-sized pieces, and cut the zucchinis into rounds for even cooking.
- Mince Garlic: Finely mince the garlic cloves to release potent flavor that will infuse the vegetables as they roast.
- Mix Herb Oil: In a small bowl, combine the minced garlic, olive oil, dried thyme, dried rosemary, salt, and black pepper to create a fragrant seasoning mixture.
- Combine Vegetables: Place all the cut vegetables on the prepared baking sheet, ensuring they are evenly distributed.
- Add Herb Mixture: Drizzle the garlic and herb oil mixture over the vegetables, then use your hands or a spoon to toss and coat them evenly for maximum flavor.
- Arrange for Roasting: Spread the coated vegetables out in a single layer on the baking sheet to ensure they roast evenly and develop a golden finish.
- Roast: Roast the vegetables in the oven for 25-30 minutes, stirring halfway through to promote even cooking and browning. Roast until vegetables are tender and slightly golden.
- Cool and Serve: Remove the baking sheet from the oven and let the roasted vegetables cool slightly before serving to enhance flavors and ensure safe eating temperature.
- Enjoy: Serve and enjoy your delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini as a comforting side dish.
Notes
- For a crispier texture, spread the vegetables out with some space in between rather than overcrowding the baking sheet.
- Feel free to substitute fresh herbs if available, using about 1 tablespoon of each instead of dried.
- To add a spicy kick, sprinkle some red pepper flakes into the herb mixture before tossing the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
- This recipe is naturally gluten-free and vegetarian.
