Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini: A Flavorful and Easy Side Dish

When it comes to side dishes, few can rival the simplicity, flavor, and versatility of roasted vegetables. Whether you’re preparing a cozy family meal or a dinner party for friends, Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a dish that will steal the spotlight. With just a few ingredients and minimal prep time, this recipe delivers a healthy, savory, and colorful side dish that pairs well with just about anything.

In this article, we’ll walk you through how to make this easy and delicious recipe, showcasing the best of fall and winter vegetables with a flavorful garlic and herb twist. The combination of tender potatoes, sweet carrots, and fresh zucchini creates a dish that’s satisfying and packed with vibrant flavors.

Why You’ll Love Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Simple and Quick: With just a handful of ingredients and minimal prep, this dish comes together quickly and easily. It’s perfect for weeknight dinners or for preparing in advance.
Healthy and Nutritious: Roasting vegetables helps preserve their nutrients while bringing out their natural sweetness. Plus, this recipe is full of fiber, vitamins, and minerals.
Versatile: This dish can be served alongside almost anything—grilled meats, pasta, or even as a hearty vegetarian meal. You can also swap in other vegetables based on what you have on hand.
Customizable: Feel free to adjust the seasoning to suit your taste. Add more garlic, spice things up with chili flakes, or use your favorite herbs to give the dish your personal touch.

Ingredients:

4 medium potatoes (peeled and cut into cubes)
4 carrots (peeled and sliced into rounds or sticks)
2 medium zucchinis (sliced into rounds or half-moons)
3 tablespoons olive oil
4 garlic cloves (minced or finely chopped)
1 teaspoon dried thyme (or fresh thyme if available)
1 teaspoon dried rosemary (or fresh rosemary if available)
Salt and pepper (to taste)
Optional: Fresh parsley (for garnish)

Instructions:

1. Preheat the Oven:

Start by preheating your oven to 400°F (200°C). Roasting vegetables at this temperature helps them get crispy on the outside while staying tender inside.

2. Prepare the Vegetables:

Peel and cut your potatoes and carrots into bite-sized pieces. If your carrots are large, cutting them into sticks or thicker slices helps them cook evenly with the potatoes. Slice the zucchini into rounds or half-moons, depending on your preference. Try to make the pieces as uniform in size as possible so they roast at the same rate.

3. Toss with Olive Oil and Seasonings:

In a large mixing bowl, combine the cut vegetables. Drizzle with olive oil, and then add the minced garlic, thyme, rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated in oil and seasoning.

4. Spread on a Baking Sheet:

Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with olive oil. Spread the seasoned vegetables evenly across the baking sheet in a single layer. Avoid overcrowding the pan, as this can prevent the vegetables from crisping up properly.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends