These easy roasted veggies are perfect for a quick side dish! With garlic, herbs, and a colorful mix of potatoes, carrots, and zucchini, they are tasty and eye-catching.
The best part? You just toss everything together and let the oven do the magic. Plus, your kitchen will smell divine—it’s like a warm hug for your nose! 😄
I love how simple it is to whip up this dish. It pairs well with just about anything and it’s a great way to sneak in some veggies. Enjoy your colorful plate!
Key Ingredients & Substitutions
Baby Potatoes: These tender, small potatoes are perfect for roasting. If you can’t find baby potatoes, feel free to use regular potatoes—just cut them into smaller pieces to ensure even cooking. I often use Yukon Gold for their buttery flavor.
Carrots: You can use any kind of carrots here! If you want a sweeter twist, consider baby carrots. For color, rainbow carrots would be a delightful substitute. Just remember to adjust cooking time if the size differs.
Zucchini: I love the fresh taste of zucchini in this dish! If zucchini isn’t available, yellow squash or summer squash can work just as well. Make sure to cut them into similar sizes for even cooking.
Garlic: Fresh garlic gives an amazing aroma and flavor. You can use garlic powder if you’re in a pinch; about 1 teaspoon of garlic powder for every clove is a good rule of thumb.
How Can You Get Perfectly Roasted Vegetables?
Roasting vegetables sounds simple, but there are a few tricks to make them perfectly golden and flavorful. Here’s how:
- High Heat: Preheat your oven to 425°F (220°C). This high temperature helps veggies caramelize, which enhances their natural sweetness.
- Even Cuts: Cut all your vegetables into similar sizes. This ensures they cook at the same rate. I usually aim for bite-sized pieces.
- Don’t Crowd the Pan: Give each vegetable some space! If they’re too close together, they’ll steam instead of roast. Use two baking sheets if necessary.
- Seasoning: Don’t shy away from seasoning with salt and pepper before roasting. It brings out the flavors beautifully.
These tips will help you achieve a delicious platter of perfectly roasted vegetables, ideal as a side dish or even a light main course! Enjoy cooking!
Easy Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients You’ll Need:
Vegetables:
- 1 pound baby potatoes, halved or quartered if large
- 4 medium carrots, peeled and cut into chunks
- 2 medium zucchinis, cut into chunks
For Roasting:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons freshly chopped parsley (optional)
- Coarse sea salt or flaky salt for finishing (optional)
How Much Time Will You Need?
This delicious recipe will take you about 10 minutes to prep and around 40 minutes to roast in the oven. Altogether, you’ll be looking at approximately 50 minutes to have these flavorful veggies ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures a hot cooking environment that helps the vegetables roast beautifully. Make sure to line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Vegetables:
In a big bowl, combine the halved baby potatoes and chopped carrot pieces. Drizzle in 2 tablespoons of the olive oil. Add half of the minced garlic, a sprinkle of salt, pepper, thyme, rosemary, and oregano. Toss everything together, ensuring the veggies are well coated with the oil and seasonings.
3. Roast the Potatoes and Carrots:
Spread the seasoned potatoes and carrots evenly on the prepared baking sheet. Pop them into your preheated oven and roast for 20 minutes. This allows them to start cooking and caramelizing nicely.
4. Add the Zucchini:
After 20 minutes, take the baking sheet out of the oven. Now, add the zucchini chunks to the baking sheet. Drizzle with the remaining olive oil and sprinkle the rest of the minced garlic over the zucchini. Toss gently to mix all the veggies together, so they’re evenly coated.
5. Finish Roasting:
Put the baking sheet back in the oven and roast everything for an additional 15-20 minutes. You want the vegetables to be crisp-tender and golden brown at the edges. Keep an eye on them towards the end to avoid burning!
6. Season to Taste:
Once roasted, take them out and taste! You can adjust the seasoning with more salt and pepper if desired. Remember to be generous with the seasoning to enhance the flavors!
7. Garnish and Serve:
Transfer the roasted vegetables to a serving bowl and sprinkle with freshly chopped parsley for a pop of color and flavor. If you like, finish with a sprinkle of coarse sea salt for an extra crunch.
8. Enjoy:
Serve these warm, vibrant veggies as a side dish with your favorite main course. They’re sure to be a hit at your dinner table!
Enjoy your flavorful, aromatic roasted potatoes, carrots, and zucchini!
FAQ for Easy Garlic Herb Roasted Potatoes, Carrots & Zucchini
Can I Use Different Vegetables?
Absolutely! This recipe is very versatile. You can substitute the zucchini with other vegetables like bell peppers, asparagus, or green beans. Just remember that different vegetables may require slight adjustments in roasting time to ensure even cooking.
What If I Don’t Have Fresh Garlic?
No worries! You can use garlic powder as a substitute. About 1 teaspoon of garlic powder is equivalent to 1 clove of fresh garlic. Just sprinkle it over the vegetables instead of adding it to the oil.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them gently in the microwave or on the stovetop. For the best texture, consider reheating them in the oven at 350°F (175°C) for about 10 minutes to help regain some of their crispness.
Can I Make This Dish Ahead of Time?
Yes, you can! Prepare the vegetables and toss them with the seasoning, then store them in the fridge for up to 24 hours before roasting. Just make sure to let them sit out for about 30 minutes before roasting, allowing them to come to room temperature for even cooking.
