This colorful dish of roasted potatoes, carrots, and zucchini is packed with flavor! The garlic and herbs make everything taste amazing while the veggies get nice and tender.
Honestly, I love how simple it is to throw it all on a tray and let the oven do the work. It’s like a healthy magic show! 🎩🥕
Key Ingredients & Substitutions
Baby Potatoes: These little guys are great for roasting because they cook evenly and stay tender. You can swap them for regular potatoes cut into chunks, or try sweet potatoes for a different flavor!
Carrots: I love using vibrant orange carrots, but feel free to mix it up with rainbow carrots for fun colors. If you need a quicker option, pre-cut baby carrots work too!
Zucchini: Fresh zucchini brings a lovely texture. If zucchini isn’t available, yellow squash makes a good substitute, or you can use bell peppers for a different taste.
Olive Oil: This oil adds richness to the veggies. You can use avocado oil or any vegetable oil if you’re looking for a different flavor or a high smoke point.
Garlic: Fresh garlic is key for that aromatic punch, but if you have garlic powder, use 1 teaspoon instead. The flavor won’t be as strong, but it’ll still be nice!
How Do I Get My Veggies Perfectly Roasted?
Roasting brings out the natural sweetness and flavor in veggies! Here’s how to make sure they come out just right:
- Don’t crowd the baking sheet; spread everything out for better caramelization.
- Stir the veggies halfway through roasting to ensure even cooking.
- Keep an eye on them towards the end of roasting; you want them golden brown, not burnt.
- Let them rest a minute before serving, as they will continue cooking slightly after they’re out of the oven.
Follow these tips, and you’ll have beautifully roasted veggies every time!
Easy Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients You’ll Need:
For the Vegetables:
- 1 ½ pounds baby potatoes, halved or quartered if large
- 1 pound carrots, peeled and cut into chunks
- 2 medium zucchinis, sliced into thick half-moons
For the Flavor:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 40-45 minutes total cook time. You’ll spend a bit of time chopping the veggies and mixing them up, then let the oven do all the work while they roast. It’s an easy and tasty way to enjoy your veggies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure that your veggies roast to perfection. While it heats up, line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Vegetables:
In a large bowl, mix together the halved baby potatoes and carrot chunks. Pour in 2 tablespoons of olive oil and sprinkle with half of the minced garlic, thyme, rosemary, oregano, salt, and black pepper. Toss everything together until the veggies are well-coated with the oil and seasonings.
3. Roast the Potatoes and Carrots:
Spread the seasoned potatoes and carrots out in a single layer on the prepared baking sheet. Pop them in the preheated oven and roast for about 20 minutes. This gives them a head start on cooking before we add the zucchini.
4. Add the Zucchini:
After 20 minutes, take the baking sheet out of the oven. Add the zucchini slices to the bowl you used earlier. Drizzle the remaining tablespoon of olive oil over the zucchini and add the rest of the minced garlic. Toss gently to coat the zucchini with the oil and seasonings.
5. Combine and Continue Roasting:
Carefully add the zucchini to the baking sheet with the potatoes and carrots. Mix everything together gently on the sheet to make sure the zucchini is distributed evenly with the other veggies. Return the baking sheet to the oven, and roast for another 15-20 minutes. Stir halfway through to ensure even roasting.
6. Final Touches:
Once all the vegetables are tender and have a nice golden brown color, remove the baking sheet from the oven. Transfer the roasted veggies to a serving bowl, and sprinkle with fresh chopped parsley for a burst of color and flavor.
7. Serve and Enjoy:
Enjoy these vibrant, tender, garlic herb-infused roasted veggies warm. They make a delicious side dish to any protein or can stand alone as a tasty vegetarian main when served with a grain or salad. Delicious!
Happy cooking! 🥗
FAQ
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute with other veggies like bell peppers, broccoli, or even sweet potatoes. Just ensure that the cooking times align; denser vegetables might need a little longer, while softer ones may need less time.
Can I Prepare This Recipe in Advance?
Yes, you can prep the vegetables and seasonings in advance! Just store them in the fridge in an airtight container for up to 24 hours. When you’re ready to cook, bring them to room temperature before roasting.
How Should I Store Leftovers?
Store any leftover roasted veggies in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave or in a pan on the stove until warmed through. You may want to drizzle a bit of olive oil to refresh them!
What’s the Best Way to Serve These Roasted Veggies?
These roasted veggies are versatile! You can serve them as a side dish with protein like chicken or fish, toss them into grain bowls, or enjoy them on a salad for added flavor and nutrition. They also make a great filling for wraps or sandwiches!
