Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious and healthy side dish that pairs perfectly with any main course. This simple yet flavorful dish brings out the natural sweetness of the vegetables, enhanced by the aromatic herbs and garlic. It’s a great way to enjoy a variety of vegetables in one dish, making it a versatile and easy addition to your meal rotation.
Benefits
- Nutrient-Rich: This dish is packed with vitamins, minerals, and antioxidants from the potatoes, carrots, and zucchini.
- Low in Calories: Roasting vegetables with olive oil and herbs keeps the dish light and healthy without sacrificing flavor.
- Simple and Quick: With minimal prep and cook time, this recipe is perfect for busy weeknights or as a quick side dish.
- Versatile: It can be served alongside a variety of proteins, such as chicken, beef, or fish, or enjoyed on its own as a vegetarian main course.
Ingredients
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables:
- In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini.
- Add the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper to the bowl.
- Toss the vegetables until they are evenly coated with the oil and seasonings.
- Roast the Vegetables:
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
- Serve:
- Serve the roasted vegetables warm, either as a side dish or a light main course.
Helpful Tips
- Uniform Slicing: For even cooking, make sure to slice the vegetables uniformly. Thicker pieces may require a longer roasting time.
- Add Fresh Herbs: For a burst of fresh flavor, sprinkle chopped fresh parsley or basil over the roasted vegetables just before serving.
- Try Different Vegetables: You can easily substitute or add other vegetables like bell peppers, sweet potatoes, or Brussels sprouts.
FAQs
- Can I use fresh herbs instead of dried?
- Yes, fresh herbs can be used, but you may need to increase the quantity since fresh herbs are less concentrated in flavor than dried ones.
- How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop to regain some of the original crispiness.
- Can I prepare this dish ahead of time?
- Yes, you can chop the vegetables and mix them with the seasonings ahead of time. Store them in the refrigerator until you’re ready to roast.
Serving Suggestions
- Serve this dish alongside roasted chicken, grilled steak, or baked fish for a complete meal.
- For a vegetarian option, pair with a grain like quinoa or couscous and a simple green salad.
Servings
- This recipe serves approximately 4-6 people as a side dish.
Time
- Preparation Time: 10 minutes
- Cooking Time: 25-30 minutes
- Total Time: 35-40 minutes
Enjoy your flavorful and nutritious Garlic Herb Roasted Potatoes, Carrots, and Zucchini!
Recipe Card
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious and healthy side dish that pairs perfectly with any main course. This simple yet flavorful dish brings out the natural sweetness of the vegetables, enhanced by the aromatic herbs and garlic. It’s a great way to enjoy a variety of vegetables in one dish, making it a versatile and easy addition to your meal rotation.
Ingredients
- – 4 cups potatoes diced
- – 2 cups carrots sliced
- – 2 cups zucchini sliced
- – 3 tablespoons olive oil
- – 3 cloves garlic minced
- – 1 tablespoon dried rosemary
- – 1 tablespoon dried thyme
- – Salt and pepper to taste
Instructions
Preheat Oven
- – Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare Vegetables
- – In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini.
- – Add the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper to the bowl.
- – Toss the vegetables until they are evenly coated with the oil and seasonings.
Roast the Vegetables
- – Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- – Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
Serve
- – Serve the roasted vegetables warm, either as a side dish or a light main course.