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Ingredients for Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- 3 medium potatoes, diced (Yukon Gold or red potatoes work well)
- 3 large carrots, peeled and sliced into rounds
- 2 medium zucchinis, sliced into half-moons
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
- Grated Parmesan cheese (optional, for serving)
Step-by-Step Directions for Garlic Herb Roasted Potatoes, Carrots, and Zucchini
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Prepare the Vegetables
While the oven is heating, wash and chop the potatoes, carrots, and zucchini. Make sure to cut the vegetables into similar sizes so they cook evenly. Place the chopped veggies in a large mixing bowl.
3. Season the Vegetables
In a small bowl, whisk together the olive oil, minced garlic, oregano, thyme, rosemary, salt, and pepper. Pour this garlic herb mixture over the vegetables and toss until they are evenly coated.
4. Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure there’s enough space between the pieces to allow for even roasting and crispy edges.
5. Roast the Vegetables
Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are golden brown and tender. Be sure to stir or flip the veggies halfway through the cooking time to ensure even browning.
6. Serve
Once roasted to perfection, remove the vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired. Serve immediately and enjoy!
Kitchen Equipment Needed
- Baking sheet
- Parchment paper (optional)
- Large mixing bowl
- Small bowl for mixing seasoning
- Whisk or fork for mixing
- Knife and cutting board
- Spatula or tongs for tossing vegetables
Tips for Perfect Garlic Herb Roasted Vegetables
- Cut Evenly: Make sure the vegetables are cut into uniform sizes to ensure they cook evenly. Larger chunks will take longer to roast, so aim for bite-sized pieces.
- High Heat for Crispy Edges: Roasting at a high temperature (400°F) helps the veggies caramelize, giving them a delicious golden-brown exterior while keeping the insides tender.
- Use Fresh Garlic: Freshly minced garlic adds the best flavor. If you don’t have fresh garlic, you can substitute with 1 teaspoon of garlic powder.
- Don’t Overcrowd the Pan: Give the vegetables space to roast properly. If the pan is too crowded, the veggies will steam instead of roast, leading to a softer texture.
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the vegetables on a baking sheet and warm them in a 350°F oven for 10-12 minutes, or until heated through. You can also reheat them in a skillet over medium heat if you prefer a quicker option. Avoid using the microwave, as it can make the veggies soggy.
Variations and Recipe Swaps
- Swap or Add Vegetables: Feel free to customize this recipe with your favorite vegetables. Sweet potatoes, bell peppers, Brussels sprouts, or even butternut squash make great additions.
- Make It Spicy: Add a pinch of red pepper flakes or cayenne pepper to the seasoning mix for a little kick.
- Add Lemon: A squeeze of fresh lemon juice over the roasted vegetables brightens the flavors and adds a tangy contrast.
- Use Fresh Herbs: If you have fresh rosemary, thyme, or oregano on hand, use them in place of dried herbs for a more aromatic flavor.
Suggested Pairings
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are versatile enough to serve with a variety of main dishes. Here are a few pairing ideas:
- Grilled Chicken: A simple grilled or roasted chicken pairs beautifully with the earthy, roasted flavors of the veggies.
- Steak: Serve these roasted vegetables alongside a juicy steak for a well-balanced, hearty meal.
- Salmon: The light, flaky texture of baked or grilled salmon complements the roasted vegetables perfectly.
- Quinoa or Rice: For a vegetarian option, serve the roasted veggies over a bed of quinoa or brown rice for a complete meal.
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