These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a colorful and tasty side dish. Tossed in olive oil and seasoned with garlic and herbs, they turn golden and crispy in the oven!
I love how easy this dish is to make. Just chop, season, and roast! It’s perfect for dinner, and the veggies get so flavorful that you’ll want to eat them all up! 🥔🥕🥒
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for roasting because they cook evenly and get crispy on the outside. If you don’t have baby potatoes, you can use regular potatoes—just chop them into similar-sized pieces for even cooking.
Carrots: Fresh carrots give a sweet flavor and nice color. If you’re in a pinch, frozen carrots work too, though fresh is preferred for texture!
Zucchini: This veggie adds moisture and a mild taste. If you’re not a fan, consider using bell peppers or green beans instead for a different twist!
Garlic: Fresh minced garlic enhances flavor remarkably. You can substitute garlic powder if needed, using about 1 teaspoon for the 4 cloves.
Herbs: I love using thyme, rosemary, and oregano, but feel free to switch them up! Basil or Italian seasoning can also work wonderfully.
How Do You Get Perfectly Roasted Vegetables?
Roasting vegetables to perfection is all about achieving that delicious caramelization. Here are my tips:
- High Oven Temperature: Preheat your oven to 425°F (220°C) to help the veggies crisp up nicely.
- Single Layer: Spread the veggies on a baking sheet in a single layer. If they’re piled on top of each other, they’ll steam instead of roast.
- Halfway Toss: Toss them halfway through cooking to ensure even roasting. This helps all sides get that golden color!
- Watch for Doneness: Cook until tender and slightly caramelized, around 25-30 minutes. Keep an eye on them as oven times can vary!
Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients You’ll Need:
For the Vegetables:
- 1.5 pounds baby potatoes, halved or quartered if large
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 medium zucchinis, cut into 1-inch chunks
- 4 cloves garlic, minced
For Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
For Garnish:
- 2 tablespoons fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and around 25-30 minutes to roast in the oven. Altogether, you’ll need about 40 minutes from start to finish, making it a quick and tasty side option!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or give it a light grease with oil. This will help keep your veggies from sticking.
2. Chop the Vegetables:
In a big bowl, toss together the halved baby potatoes, cut carrot pieces, and chunky zucchini. You want everything to be about the same size for even cooking!
3. Add Flavors:
Now it’s time to make those veggies tasty! Add in the minced garlic, olive oil, thyme, rosemary, oregano, salt, and black pepper. Give everything a good toss to coat the vegetables well with oil and seasonings.
4. Spread and Roast:
Pour the seasoned veggies onto your baking sheet, spreading them out in a single layer. This helps them roast evenly. Pop them in the oven and roast for about 25-30 minutes. Remember to toss them halfway through to get that golden brown goodness all over!
5. Finishing Touches:
Once they are tender and have a nice golden color, remove the vegetables from the oven. If you’d like, sprinkle some fresh chopped parsley on top for a pop of color and flavor.
6. Serve and Enjoy:
Serve these delicious roasted veggies warm as a fantastic side dish. They pair well with almost anything! Enjoy your meal! 🍽️
FAQ for Garlic Herb Roasted Potatoes, Carrots & Zucchini
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in your favorite veggies like bell peppers, Brussels sprouts, or butternut squash. Just make sure to cut them into similar-sized pieces for even cooking!
What If I Don’t Have Fresh Garlic?
No worries! You can substitute fresh garlic with garlic powder. Use about 1 teaspoon of garlic powder in place of the 4 cloves of minced garlic. Keep in mind that the flavor will be slightly different but still delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave until heated to your liking.
Can I Make This Dish Ahead of Time?
You can prep the veggies and season them a few hours in advance! Just store them in the fridge after tossing with oil and herbs, then roast when you’re ready to serve. This makes dinner even easier!
