Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe
Introduction
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a flavorful and easy side that complements any meal. Roasting brings out the natural sweetness of the vegetables while the fresh herbs add a fragrant touch. It’s perfect for weeknight dinners or special occasions alike.
Ingredients
- 1 1/4 lb russet potatoes, chopped
- 1 lb carrots, peeled and cut into 2-inch pieces
- 2 large zucchinis, cut into 1-inch pieces
- 2 teaspoons minced garlic
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt, to taste
- Pepper, to taste
Instructions
- Step 1: Preheat your oven to 400ºF (200ºC) and position a rack in the middle. In a large bowl, toss the chopped potatoes and carrots with 2 1/2 tablespoons of olive oil, fresh thyme, rosemary, salt, and pepper. Spread the mixture evenly on a rimmed baking sheet and roast for 20 minutes.
- Step 2: While the potatoes and carrots are roasting, toss the zucchini with the remaining 1/2 tablespoon of olive oil and a pinch of salt in a separate bowl. After 20 minutes, add the zucchini to the baking sheet along with the minced garlic. Mix well to coat all vegetables evenly, then spread them out again. Return to the oven and roast for another 20 minutes, or until all vegetables are tender and lightly browned. Serve warm and enjoy!
Tips & Variations
- For extra crispiness, spread the vegetables in a single layer without overcrowding the pan.
- Swap fresh thyme and rosemary for dried herbs if fresh aren’t available—use about one-third the amount.
- Add a squeeze of lemon juice or a sprinkle of Parmesan cheese after roasting for a bright finish.
- Try adding other root vegetables like parsnips or turnips for a different flavor profile.
Storage
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350ºF (175ºC) oven or in a skillet over medium heat to maintain their texture. Avoid microwaving if possible to keep them from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, you can substitute russet potatoes with Yukon gold or red potatoes. Yukon gold will be creamier while red potatoes hold their shape well when roasted.
How do I prevent the zucchini from getting mushy?
Add the zucchini later in the roasting process, as described, since it cooks faster than potatoes and carrots. This way the zucchini stays tender but not mushy.
PrintGarlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features tender, perfectly roasted root and summer vegetables infused with fragrant garlic, fresh thyme, and rosemary. An easy, flavorful side dish that pairs wonderfully with any main course.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 1/4 lb russet potatoes, chopped
- 1 lb carrots, peeled and cut into 2-inch pieces
- 2 large zucchinis, cut into 1-inch pieces
Seasoning and Oil
- 2 teaspoons minced garlic
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400ºF (200ºC) and place the rack in the middle position to ensure even cooking.
- Prepare potatoes and carrots: In a large bowl, toss the chopped potatoes and peeled carrots with 2 1/2 tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and pepper. Spread evenly on a rimmed baking sheet.
- Initial roasting: Roast the potatoes and carrots in the preheated oven for 20 minutes to start softening and browning.
- Prepare zucchini and combine: While the root vegetables roast, toss zucchini pieces in the remaining 1/2 tablespoon olive oil and a pinch of salt in a separate bowl. Add the zucchini to the baking sheet along with minced garlic, mixing gently to coat all vegetables evenly.
- Final roasting: Return the baking sheet to the oven and roast all vegetables together for an additional 20 minutes until tender and slightly browned.
- Serve: Remove from the oven and serve immediately as a flavorful, herbaceous side dish.
Notes
- For more even cooking, try to cut potatoes and carrots into similar sized pieces.
- You can swap fresh herbs with 1 teaspoon dried thyme and rosemary if fresh is unavailable.
- If you prefer crisper vegetables, broil for 2-3 minutes at the end of roasting while watching closely.
- Use a rimmed baking sheet to prevent oil and juices from spilling in the oven.
- This dish pairs well with roasted chicken, grilled meats, or as part of a vegetarian meal.
Keywords: Garlic Herb Roasted Potatoes, Roasted Carrots, Roasted Zucchini, Oven Roasted Vegetables, Herb Roasted Vegetables, Healthy Side Dish, Vegetarian Side
