Irresistible Garlic Herb Roasted Potatoes, Carrots & Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini will take your taste buds on a delightful journey. Imagine the rich aroma wafting through your kitchen as the garlic mingles with fresh herbs, creating a symphony of flavors that dance in harmony. savory potato bacon quiche.

This dish brings a burst of color and joy to any table, making it the perfect side for family dinners or festive gatherings. crispy potato tacos for a hearty meal Who doesn’t love crispy potatoes, tender carrots, and juicy zucchini? Get ready to savor every bite!

Sharing this recipe always gets my friends raving about how delicious it is and asking for seconds. vegetarian corn dogs for a fun twist.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: colorful pasta salad for side dish.

• Baby Potatoes: Look for small, firm potatoes; they roast beautifully and have a delightful texture.
• Carrots: Choose vibrant orange carrots; their sweetness balances perfectly with the other veggies. For more inspiration, check out this caramel carrot cake recipe.
• Zucchini: Opt for firm zucchinis that give a nice bite when roasted; they add great moisture too.
• Garlic Cloves: Fresh garlic cloves create a robust aroma and flavor; don’t skimp on these!
• Olive Oil: Extra virgin olive oil enhances richness; use it generously to coat the vegetables.
• Herbs (Thyme and Rosemary): Fresh herbs elevate the dish significantly; they add aromatic notes that brighten everything up.
• Salt & Pepper: Basic seasonings are essential for enhancing flavors; season generously but taste as you go.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat your oven to 425°F (220°C). This high temperature ensures crispy edges on your veggies, enhancing their flavors.

Prepare the Vegetables: Wash all vegetables thoroughly. Halve the baby potatoes, slice carrots into sticks, and cut zucchini into half-moon shapes. Uniform sizes ensure even cooking.

Mingle with Garlic and Herbs: In a large bowl, combine vegetables with minced garlic, chopped thyme, rosemary, olive oil, salt, and pepper. Toss until everything is well-coated and fragrant. For more inspiration, check out this garlic butter green beans recipe.

Spread on Baking Sheet: Transfer the mixture onto a baking sheet in a single layer. Avoid overcrowding; you want each piece to roast evenly without steaming.

Roast Until Golden Brown: Roast in your preheated oven for about 25-30 minutes or until golden brown and crispy. Stir halfway through cooking for even browning.

Savor the Aroma and Serve!: Once done, remove from the oven and let cool slightly before serving. Enjoy while hot—everyone will be asking for more!

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini will surely become a staple at your dinner table!

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C). Chop the vegetables evenly for consistent cooking. Begin with the potatoes, as they take longer to roast. Toss them with oil and seasonings before adding carrots and zucchini halfway through the roasting time.

Add Your Touch

Feel free to swap out vegetables based on what you have. Sweet potatoes or bell peppers work beautifully. You can try different herbs like rosemary or thyme for varied flavors that suit your palate.

Storing & Reheating

Store leftover Garlic Herb Roasted Potatoes, Carrots, and Zucchini in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F (175°C) until warmed through for optimal texture.

Cooking these Garlic Herb Roasted Potatoes, Carrots, and Zucchini always brings back memories of family gatherings where everyone would sneak bites while waiting for dinner to be served; those were happy times filled with laughter.

FAQ

What is the best way to cut the vegetables?

Cut all vegetables into similar sizes—about one-inch pieces—for even cooking.

Can I use frozen vegetables?

Frozen veggies can work but may result in less crispy texture than fresh ones.

How long do leftovers last?

Leftovers can be stored in the fridge for up to four days without losing flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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• Author: Mery Mack
• Total Time: 45 minutes
• Yield: Approximately 4 servings 1x

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Description

Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a vibrant side dish that bursts with flavor and color. This simple yet delightful recipe combines crispy baby potatoes, sweet carrots, and juicy zucchini, all infused with aromatic garlic and fresh herbs. Perfect for family dinners or festive gatherings, these roasted vegetables promise to elevate any meal. Enjoy the irresistible aroma wafting from your oven as they roast to perfection—everyone will be asking for seconds!

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Ingredients

Scale 1x2x3x

• 1 lb baby potatoes, halved
• 2 medium carrots, cut into sticks
• 1 medium zucchini, sliced into half-moons
• 4 garlic cloves, minced
• 3 tbsp extra virgin olive oil
• 2 tsp fresh thyme, chopped
• 2 tsp fresh rosemary, chopped
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and chop the baby potatoes, carrots, and zucchini into uniform sizes.
3. In a large bowl, combine the vegetables with minced garlic, thyme, rosemary, olive oil, salt, and pepper. Toss until evenly coated.
4. Spread the mixture onto a baking sheet in a single layer.
5. Roast for 25-30 minutes until golden brown and crispy, stirring halfway through for even cooking.
6. Remove from the oven and let cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 165
• Sugar: 3g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg