Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful side dish that pairs well with almost any main course. This recipe combines the earthy flavors of potatoes and carrots with the fresh taste of zucchini, all enhanced by a mix of garlic and herbs. Perfect for a healthy and delicious addition to your meal.
Ingredients
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Directions
- Preheat Oven:
Preheat your oven to 400ºF (200ºC) and set a rack to the middle position. - Prepare Potatoes and Carrots:
In a large bowl, toss together the baby potatoes and carrots with 2 1/2 tablespoons of olive oil, minced thyme, and rosemary. Season with salt and freshly ground black pepper to taste. Spread the potatoes and carrots onto a rimmed baking sheet. - Roast Potatoes and Carrots:
Roast in the preheated oven for 20 minutes. - Prepare Zucchini:
Toss the zucchini in a bowl with the remaining 1/2 tablespoon of olive oil and season lightly with salt. - Combine and Roast:
After the initial 20 minutes of roasting, add the zucchini and minced garlic to the baking sheet with the potatoes and carrots. Toss everything together and spread into an even layer. Return to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned. - Serve:
Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm. Enjoy!
Tips
- Uniform Cutting: Ensure all vegetables are cut into uniform sizes to promote even cooking.
- Fresh Herbs: Fresh thyme and rosemary can be substituted with dried herbs if fresh ones are unavailable, but fresh herbs provide the best flavor.
- Check for Doneness: Check the vegetables for doneness by piercing them with a fork; they should be tender but not mushy.
FAQs
- Can I use other vegetables?
- Yes, you can substitute or add other vegetables like bell peppers, sweet potatoes, or squash.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Can I use dried herbs instead of fresh?
- Yes, but reduce the quantity to about 1 teaspoon of each dried herb as they are more potent than fresh.
Nutritional Information
- Calories: 180 kcal per serving
- Carbohydrates: 28 g
- Protein: 3 g
- Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 40 mg
- Potassium: 800 mg
- Fiber: 4 g
- Sugar: 5 g
- Vitamin A: 10500 IU
- Vitamin C: 35 mg
- Calcium: 50 mg
- Iron: 1.5 mg
Servings and Time
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Enjoy this vibrant and healthy side dish with your favorite main course!
Recipe Card
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful side dish that pairs well with almost any main course. This recipe combines the earthy flavors of potatoes and carrots with the fresh taste of zucchini, all enhanced by a mix of garlic and herbs. Perfect for a healthy and delicious addition to your meal.
Ingredients
- – 1 1/4 lb baby potatoes halved
- – 1 lb medium carrots scrubbed clean, cut into 2-inch pieces
- – 3 tablespoons olive oil divided
- – 1 tablespoon minced fresh thyme
- – 1 tablespoon minced fresh rosemary
- – Salt and freshly ground black pepper
- – 12 oz zucchini trimmed and cut into 1-inch pieces
- – 4 cloves garlic minced
Instructions
Preheat Oven:
- Preheat your oven to 400ºF (200ºC) and set a rack to the middle position.
Prepare Potatoes and Carrots:
- In a large bowl, toss together the baby potatoes and carrots with 2 1/2 tablespoons of olive oil, minced thyme, and rosemary. Season with salt and freshly ground black pepper to taste. Spread the potatoes and carrots onto a rimmed baking sheet.
Roast Potatoes and Carrots:
- Roast in the preheated oven for 20 minutes.
Prepare Zucchini:
- Toss the zucchini in a bowl with the remaining 1/2 tablespoon of olive oil and season lightly with salt.
Combine and Roast:
- After the initial 20 minutes of roasting, add the zucchini and minced garlic to the baking sheet with the potatoes and carrots. Toss everything together and spread into an even layer. Return to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned.
Serve:
- Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm. Enjoy!