This recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious and colorful side dish that’s easy to prepare and goes well with a variety of main courses. Whether you’re serving it alongside a roast, grilled chicken, or fish, these roasted vegetables bring a healthy and flavorful addition to any meal.
Ingredients:
- 3 medium potatoes, cubed
- 4 carrots, sliced
- 2 zucchinis, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Vegetables:
- Wash and peel the potatoes and carrots.
- Cube the potatoes and slice the carrots into thin rounds or sticks, depending on your preference.
- Wash the zucchinis and slice them into rounds. Try to keep the slices of all vegetables approximately the same thickness for even cooking.
- Season the Vegetables:
- In a large mixing bowl, combine the cubed potatoes, sliced carrots, and zucchini slices.
- Add the minced garlic, olive oil, dried thyme, rosemary, oregano, salt, and pepper to the bowl. Mix everything together until the vegetables are uniformly coated with the oil and seasonings.
- Roast the Vegetables:
- Arrange the seasoned vegetables in an even layer on the prepared baking sheet. Ensure they are in a single layer and not overcrowded to promote even roasting.
- Place in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown. Give the vegetables a gentle stir halfway through the cooking time to ensure they brown evenly.
- Serve:
- After roasting, take the vegetables out of the oven.
- If desired, sprinkle with freshly chopped parsley for a burst of color and additional flavor.
- Serve hot as a side dish with your favorite protein or enjoy them on their own as a tasty and healthy snack.
Serving Suggestions:
- Pair with grilled or roasted chicken, beef, pork, or fish.
- Serve alongside a fresh salad for a light and healthy meal.
- Top with a sprinkle of grated Parmesan cheese for an extra layer of flavor.
Cooking Tips:
- Ensure the vegetables are cut to similar sizes for even cooking.
- You can add other herbs like basil or dill for variation.
- Toss the vegetables halfway through roasting to ensure even browning.
Nutritional Benefits:
- This dish is rich in vitamins A and C from the carrots and zucchini.
- Potatoes provide potassium and dietary fiber.
- The use of olive oil adds healthy fats.
Dietary Information:
- This recipe is vegan and gluten-free.
- For a low-fat version, reduce the amount of olive oil used.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- It’s easy to prepare and requires minimal ingredients.
- The combination of garlic and herbs adds a delicious flavor.
- It’s a versatile side dish that pairs well with many main courses.
Conclusion:
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple, flavorful, and healthy side dish that complements a wide range of main courses. The combination of tender vegetables and aromatic herbs makes it a family favorite. Enjoy this easy and delicious recipe with your loved ones!