Description
A flavorful and healthy side dish featuring tender baby potatoes, sweet carrots, and fresh zucchini roasted with garlic, herbs, and olive oil. Perfectly golden and seasoned, this Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is easy to prepare and complements any meal.
Ingredients
Scale
Vegetables
- 1 pound baby potatoes, halved
- 2 medium carrots, sliced into rounds
- 2 medium zucchini, sliced into half-moons
Seasoning & Oil
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- Salt, to taste
- Pepper, to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables to a golden, tender finish.
- Prepare the vegetables: In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and zucchini, making sure they are evenly mixed for uniform roasting.
- Make the seasoning mixture: In a smaller bowl, whisk together olive oil, minced garlic, dried thyme, dried rosemary, onion powder, salt, and pepper to create a fragrant herb-infused oil.
- Coat the vegetables: Pour the olive oil and herb mixture over the vegetables and toss thoroughly to ensure each piece is evenly coated with the seasoning blend.
- Arrange for roasting: Spread the coated vegetables out in a single layer on a baking sheet. This spacing helps them roast evenly rather than steam.
- Roast: Place the baking sheet in the preheated oven and roast the vegetables for about 30 minutes, stirring once halfway through to promote even cooking and browning.
- Finish and garnish: Remove the roasted vegetables from the oven and allow them to cool slightly. Sprinkle freshly chopped parsley over the top if desired for a fresh, colorful finish.
- Optional enhancement: For an extra burst of flavor, add a squeeze of fresh lemon juice before serving to brighten the dish.
Notes
- Halving the baby potatoes ensures they cook thoroughly and evenly with the other vegetables.
- You can substitute fresh herbs for dried but reduce the quantity by half since fresh herbs are more potent.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Stirring halfway through roasting promotes even caramelization and prevents burning.
- This recipe can be easily adapted to be gluten-free, vegan, and vegetarian.
- For a spicy twist, add a pinch of red pepper flakes to the seasoning mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: roasted vegetables, garlic herb potatoes, healthy side dish, easy vegetable roast, carrots and zucchini recipe
