If you’re looking for a healthy, delicious, and easy-to-make side dish, look no further than Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This colorful medley of roasted vegetables is the perfect complement to any main course, from roasted chicken to grilled steak. The combination of potatoes, carrots, and zucchini, roasted until they’re crispy on the outside and tender on the inside, paired with a blend of fresh garlic and fragrant herbs, is a guaranteed crowd-pleaser. Best of all, it’s a breeze to prepare, requiring minimal ingredients and just a bit of chopping.
With a prep time of only 10 minutes and a cooking time of about 30 minutes, this dish is an easy go-to for weeknight dinners or special occasions.
Ingredients
Here’s a simple list of ingredients you’ll need to make this delicious garlic herb roasted vegetable dish:
- 1 lb (450g) baby potatoes, halved or quartered if large
- 3 medium carrots, peeled and sliced into 1-inch pieces
- 2 medium zucchinis, sliced into thick rounds
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
- 1 teaspoon lemon zest (optional, for added brightness)
Tools You’ll Need
- Baking sheet
- Parchment paper or non-stick spray
- Large mixing bowl
- Sharp knife and cutting board
- Measuring spoons and cups
- Spatula
Cooking Time and Servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: This recipe serves 4 people.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Roasting vegetables at a high temperature ensures they become perfectly caramelized on the outside while staying tender on the inside.
Step 2: Prepare the Vegetables
While the oven is heating, wash and prep your vegetables. Slice the baby potatoes in half (or quarters if they are large), peel and cut the carrots into 1-inch chunks, and slice the zucchini into thick rounds. The vegetables should be cut into roughly uniform sizes so that they roast evenly.
Step 3: Make the Garlic Herb Mixture
In a small bowl, combine olive oil, minced garlic, rosemary, and thyme. Season the mixture with salt and pepper to taste. The garlic and herbs will infuse the vegetables with a savory, aromatic flavor as they roast.
Step 4: Toss the Vegetables in the Herb Mixture
In a large mixing bowl, combine the potatoes, carrots, and zucchini. Pour the garlic herb mixture over the vegetables and toss them until they are evenly coated. Make sure each piece of vegetable is covered in the delicious herb blend to ensure maximum flavor.
Step 5: Arrange on a Baking Sheet
Line a baking sheet with parchment paper for easy cleanup, or lightly coat the baking sheet with non-stick spray. Spread the vegetables out in a single layer on the sheet, making sure they aren’t too crowded. If the vegetables are piled on top of each other, they will steam rather than roast, which can result in a soggy texture.
Step 6: Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are golden brown and crispy on the edges. Halfway through cooking, stir the vegetables or flip them with a spatula to ensure they cook evenly on all sides. The potatoes should be tender when pierced with a fork, and the carrots should have a slight caramelization on their edges.
Step 7: Add Final Touches and Serve
Once the vegetables are done roasting, remove them from the oven. If desired, sprinkle with freshly chopped parsley and a bit of lemon zest for an added touch of freshness and brightness. The parsley adds a pop of color, while the lemon zest enhances the dish with a subtle citrus note.
Serve immediately while the vegetables are warm and crispy. These roasted potatoes, carrots, and zucchini make a versatile side dish that pairs beautifully with a wide variety of main courses.
Serving Suggestions
This roasted vegetable medley pairs well with a range of proteins and other side dishes. Here are a few ideas for what to serve it with:
- Roast Chicken: The savory garlic and herb flavors of the vegetables complement a perfectly roasted or grilled chicken.
- Steak: Serve alongside a juicy steak for a hearty, balanced meal.
- Fish: The fresh, bright flavors of roasted zucchini and carrots work wonderfully with baked or grilled fish, such as salmon or cod.
- Grain Bowls: Add the roasted vegetables to a quinoa or couscous bowl for a healthy and satisfying vegetarian meal.
Tips for Perfect Roasted Vegetables
- Cut Evenly: One of the most important tips for roasting vegetables is to make sure that all your vegetables are cut into uniform sizes. This ensures that they cook evenly and at the same rate.
- Use Fresh Herbs When Possible: Fresh herbs like rosemary and thyme provide the best flavor, but if you only have dried herbs on hand, they work just as well. Just remember that dried herbs are more concentrated in flavor, so use a smaller amount.
- High Heat is Key: Roasting at a high temperature (400°F or higher) is essential for getting that caramelized, crispy exterior on the vegetables. Lower temperatures may result in soggy veggies.
- Don’t Overcrowd the Pan: Spread the vegetables out in a single layer, with a little space between each piece. Overcrowding the pan will trap steam and prevent the vegetables from roasting properly.
- Season Generously: Vegetables need a good amount of seasoning to enhance their natural flavors. Don’t be shy with the salt, pepper, and garlic – they make all the difference!
- Add a Squeeze of Lemon: For a burst of freshness, squeeze a little lemon juice over the roasted vegetables just before serving. It brightens up the dish and balances the richness of the olive oil.
FAQs
Can I use other vegetables in this recipe?
Absolutely! This recipe is very versatile, and you can substitute or add other vegetables like sweet potatoes, bell peppers, onions, or Brussels sprouts. Just make sure to adjust the roasting time based on the vegetables you use.
How do I store leftover roasted vegetables?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply spread them on a baking sheet and warm them in a 350°F (175°C) oven for 10-15 minutes to restore their crispy texture.
Can I make this dish ahead of time?
Yes, you can prepare the vegetables ahead of time by chopping and tossing them with the garlic herb mixture. Store them in the refrigerator until you’re ready to roast. Just pop them in the oven when needed!
Can I make this dish vegan?
This recipe is already vegan, as it contains no animal products. It’s a perfect plant-based side dish for any meal.
How do I make sure the vegetables are crispy?
To ensure crispy vegetables, make sure to roast them at a high temperature, avoid overcrowding the baking sheet, and give them a good toss halfway through cooking.
Can I add cheese to this recipe?
For an extra touch of indulgence, you can sprinkle freshly grated Parmesan cheese over the roasted vegetables during the last 5 minutes of cooking. It adds a savory, cheesy finish to the dish.