Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/4 lb baby potatoes, halved; 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces; 3 tablespoons olive oil, divided; 1 tablespoon minced fresh thyme; 1 tablespoon minced fresh rosemary; Salt and freshly ground black pepper; 12 oz. zucchini, trimmed and cut into 1-inch pieces; 4 cloves garlic, minced

Isabella

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If you’re looking for a versatile and nutritious side dish, Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a must-try. This recipe combines the earthy flavors of baby potatoes, carrots, and zucchini with fresh garlic and herbs, creating a dish that is both delicious and healthy. Perfect for any meal, whether it’s a casual family dinner or a festive gathering, this roasted vegetable medley is sure to please.

Ingredients:

1 1/4 lb baby potatoes, halved

1 lb medium carrots, scrubbed clean and cut into 2-inch pieces

3 tablespoons olive oil, divided

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary

Salt and freshly ground black pepper, to taste

12 oz. zucchini, trimmed and cut into 1-inch pieces

4 cloves garlic, minced

Directions:

Preheat the Oven: Start by preheating your oven to 400ºF (200ºC) and position a rack in the middle.

Prepare Vegetables: In a large bowl, toss the halved baby potatoes and carrot pieces with 2 1/2 tablespoons of olive oil. Add minced thyme and rosemary, and season with salt and freshly ground black pepper. Spread this mixture in an even layer on a rimmed baking sheet.

Initial Roasting: Roast the potatoes and carrots in the preheated oven for 20 minutes.

Add Zucchini and Garlic: While the potatoes and carrots are roasting, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon of olive oil. Season lightly with salt. After the initial 20 minutes, add the zucchini and minced garlic to the baking sheet. Toss everything together and spread into an even layer.

Finish Roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, or until all vegetables are tender and slightly browned.

Serve: Enjoy the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm.

Serving Tips:

Perfect Pairings: This roasted vegetable medley pairs wonderfully with a variety of main dishes, including grilled chicken, roasted pork, or even as a hearty topping for a grain bowl. It also complements vegetarian dishes like lentil curry or quinoa salad.

Presentation: Serve the vegetables directly from the baking sheet for a rustic look, or transfer them to a serving dish for a more polished presentation. Garnish with a sprinkle of fresh herbs, such as additional thyme or rosemary, for added color and flavor.

Temperature: Roasted vegetables are best served warm to enjoy their optimal texture and flavor. However, they can also be served at room temperature for a more casual meal or as part of a cold salad.

Storage Tips:

Refrigeration: Allow the roasted vegetables to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 4 days. This will help preserve their flavor and texture.

Freezing: If you have leftovers or want to make a large batch ahead of time, you can freeze the roasted vegetables. Place them in a freezer-safe container or bag, and they will keep for up to 3 months. For best results, freeze them in a single layer before transferring to a container to avoid clumping.

Reheating: To reheat, preheat your oven to 375ºF (190ºC) and spread the vegetables in a single layer on a baking sheet. Roast for about 10-15 minutes, or until heated through. You can also reheat them in a microwave, but this may make the vegetables less crispy.

Avoid Overcooking: When reheating, be careful not to overcook the vegetables, as this can cause them to become dry. Check frequently and remove them from the oven as soon as they are heated to your liking.

Related Recipes:

Lemon Herb Grilled Chicken

FAQs:

Can I use different vegetables in this recipe?

Yes, you can customize this recipe with your favorite vegetables. Root vegetables like sweet potatoes or parsnips work well, as do bell peppers or Brussels sprouts. Just make sure to cut them into similar-sized pieces to ensure even cooking.

How can I make this dish vegan?

The Garlic Herb Roasted Potatoes, Carrots, and Zucchini is naturally vegan. Just ensure that the olive oil used is fresh and free from any animal-derived ingredients, which it typically is.

Can I prepare this dish in advance?

Yes, you can prepare the vegetables ahead of time. Toss them with oil and seasonings, then store them in the refrigerator for up to 24 hours before roasting. This can help save time on the day of serving.

What should I do if my vegetables are not browning?

If your vegetables are not browning as expected, ensure they are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast. You can also increase the oven temperature slightly or broil them for a few minutes at the end of cooking to achieve a crispier finish.

Conclusion:

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a versatile and nutritious side dish that enhances any meal with its savory garlic and herb flavors. Simple to prepare and packed with vegetables, it’s perfect for busy weeknights or special occasions. Enjoy this healthy and delicious recipe that combines convenience with taste!

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