This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a simple, healthy, and delicious side dish packed with vibrant flavors. The combination of tender potatoes, sweet carrots, and juicy zucchini seasoned with garlic and fresh herbs is perfect for complementing any main course.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 3 medium potatoes, diced (about 450g or 1 lb)
- 3 medium carrots, sliced (about 300g or 10 oz)
- 2 medium zucchinis, sliced (about 300g or 10 oz)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Fresh parsley, chopped, for garnish
Directions:
- Preheat Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare Vegetables:
- Dice the potatoes and slice the carrots and zucchinis into evenly sized pieces. Place them in a large mixing bowl.
- Season Vegetables:
- Drizzle olive oil over the vegetables. Add minced garlic, thyme, rosemary, paprika, salt, and black pepper. Toss well to coat all the vegetables evenly with the seasoning.
- Roast Vegetables:
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
- Roast in the preheated oven for 35-40 minutes, flipping the vegetables halfway through, until the potatoes are golden and tender, and the carrots and zucchinis are soft.
- Serve:
- Remove from the oven, sprinkle with fresh parsley, and serve warm.
Serving Suggestions:
- Pair with roasted chicken or grilled fish for a complete meal.
- Serve as a hearty side dish for a vegetarian meal.
- Add a dollop of sour cream or tzatziki for extra creaminess.
- Toss with cooked quinoa or couscous for a quick grain salad.
- Serve alongside eggs for a flavorful breakfast or brunch.
Cooking Tips:
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- For extra crispiness, increase the oven temperature to 425°F (220°C) for the last 5 minutes.
- Use fresh herbs like thyme, rosemary, or oregano for a more vibrant flavor.
- Add a sprinkle of Parmesan cheese before serving for a cheesy twist.
- If you prefer softer zucchini, add it to the baking sheet halfway through the cooking time.
Nutritional Benefits:
- Potatoes provide potassium and are a great source of energy.
- Carrots are rich in beta-carotene, promoting healthy vision and skin.
- Zucchinis are low in calories and packed with vitamins and antioxidants.
Dietary Information:
- Vegan and vegetarian
- Gluten-free
- Dairy-free
Nutritional Facts (Per Serving, based on 4 servings):
- Calories: 180
- Protein: 3g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 4g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer to retain the crispness.
- This dish is not recommended for freezing as the zucchini may become watery.
Why You’ll Love This Recipe:
- Simple to make with everyday ingredients.
- Packed with nutrients and vibrant flavors.
- Versatile enough to pair with a variety of main dishes.
- A great way to include more vegetables in your diet.
Conclusion:
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a versatile, easy-to-make side dish that brings together earthy, sweet, and savory flavors. Whether you’re making a family dinner or prepping for a party, this dish is sure to delight everyone. Try it today for a healthy, flavorful addition to your meal!
Frequently Asked Questions (FAQs):
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes are a great substitute and add a touch of natural sweetness. - Can I add other vegetables?
Absolutely! Bell peppers, onions, or cherry tomatoes work well in this recipe. - Can I use fresh herbs instead of dried?
Yes, fresh herbs like thyme or rosemary can be used. Double the quantity for fresh herbs. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I prepare this dish ahead of time?
Yes, you can chop and season the vegetables a few hours ahead and roast them when ready. - What’s the best oil to use for roasting?
Olive oil is great, but avocado oil or vegetable oil also work well. - How can I make the vegetables crispier?
Ensure they are spread in a single layer on the baking sheet and roast at a higher temperature (425°F). - Can I make this dish in an air fryer?
Yes, roast the vegetables in an air fryer at 400°F (200°C) for about 15-20 minutes, shaking the basket halfway through. - Can I skip the parsley garnish?
Yes, the parsley is optional, but it adds freshness and a pop of color. - What can I serve with this dish?
Pair it with grilled meats, roasted chicken, or even a hearty soup for a balanced meal.