Oh my goodness, let me tell you about my absolute favorite side dish: garlic herb roasted potatoes, carrots, and zucchini! Seriously, it’s a game-changer. The way those baby potatoes get crispy and golden while the carrots and zucchini soften and soak up all that garlicky goodness is just irresistible. Plus, it’s so easy to whip up! Toss everything together, let the oven do its magic, and you’ve got a vibrant, healthy dish that pairs perfectly with just about anything. I love serving this at family dinners or even just as a weeknight treat. Trust me, once you try this, it’ll become your go-to veggie side!
Ingredients List
You’ll need some simple yet flavorful ingredients to make these garlic herb roasted potatoes, carrots, and zucchini truly shine. Here’s what you’ll need:
- 2 cups baby potatoes, halved
- 2 cups carrots, chopped
- 2 cups zucchini, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
These ingredients come together beautifully, creating a dish that’s not only vibrant but also packed with flavor. Feel free to adjust the quantities based on your preferences or what you’ve got on hand! And don’t worry if some veggies are a little more or less than what I’ve listed – cooking is all about flexibility and having fun!
How to Prepare Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Preparing these garlic herb roasted potatoes, carrots, and zucchini is as straightforward as it gets! First things first, preheat your oven to 400°F (200°C). This is key for getting that perfect roast. While the oven warms up, grab a large bowl and toss in your halved baby potatoes, chopped carrots, and sliced zucchini. You want to make sure everything is well combined, so mix them up well!
Next, add in the minced garlic, olive oil, dried thyme, and dried rosemary. Give it a good sprinkle of salt and pepper too! Now, it’s time to get your hands in there (yes, really!) and toss everything until those veggies are beautifully coated in all those delicious flavors. Once that’s done, spread the mixture out evenly on a baking sheet in a single layer. This helps them roast evenly!
Now, pop that baking sheet into the preheated oven and roast for about 25-30 minutes. You’ll know they’re ready when they’re tender and golden brown. Honestly, the smell wafting through your kitchen will be enough to make your mouth water!
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine 2 cups of halved baby potatoes, 2 cups of chopped carrots, and 2 cups of sliced zucchini.
- Add 4 cloves of minced garlic, 3 tablespoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and salt and pepper to taste.
- Toss the vegetables until everything is coated evenly in the olive oil and spices.
- Spread the mixture out in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through for even cooking.
- Once tender and golden, remove from the oven and serve warm.
And there you have it! It’s such a simple process, but the flavors are just out of this world. You’ll love how the garlic, herbs, and veggies come together to create this stunning dish!
Nutritional Information
When it comes to garlic herb roasted potatoes, carrots, and zucchini, you’ll be pleased to know that this dish is not only delicious but also healthy! Each serving contains approximately 180 calories, with 7 grams of fat and 4 grams of protein. You’re also getting about 28 grams of carbohydrates and 5 grams of fiber, which is great for keeping you full and satisfied. Remember, these values are estimates and can vary based on the specific ingredients you use. But trust me, it’s a guilt-free side dish you’ll want to enjoy regularly!
Why You’ll Love This Recipe
- Quick and easy prep—perfect for busy weeknights!
- Loaded with flavor from fresh garlic and fragrant herbs.
- Vibrant colors make it visually appealing on your plate.
- Healthy, vegan-friendly dish that’s packed with nutrients.
- Versatile—pairs well with any protein or can be enjoyed on its own.
Trust me, this dish will quickly become a favorite at your table!
Tips for Success
Let me share some of my top tips to ensure your garlic herb roasted potatoes, carrots, and zucchini turn out perfectly every time! First, make sure to cut your veggies into similar sizes. This helps them roast evenly, so you won’t have some pieces that are overcooked while others are still crunchy. Also, don’t skip the tossing step! Coating the veggies evenly in olive oil and spices is key to getting that delightful flavor in every bite.
Another little trick? Stir them halfway through roasting. This will help them get that gorgeous golden color all over! And if you like a bit more caramelization, feel free to roast them a few extra minutes, just keep an eye on them so they don’t burn. Finally, remember to season well with salt and pepper—it really elevates the dish!
Variations
The beauty of garlic herb roasted potatoes, carrots, and zucchini is that you can easily mix things up! For a different flavor profile, try adding some bell peppers or red onions for a bit of sweetness. If you’re feeling adventurous, toss in some baby spinach or kale during the last few minutes of roasting for a boost of greens. Want to change the herbs? Go for oregano or basil instead of thyme and rosemary for a fresh twist. The possibilities are endless, so let your taste buds guide you and have fun experimenting!
Storage & Reheating Instructions
Storing your garlic herb roasted potatoes, carrots, and zucchini is super easy! Simply place any leftovers in an airtight container and pop them in the refrigerator, where they’ll stay fresh for up to three days. When you’re ready to enjoy them again, just reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also give them a quick zap in the microwave, but I recommend the oven for that lovely crispy texture. Trust me, they’ll still taste delicious! Enjoy your tasty leftovers!
Serving Suggestions
These garlic herb roasted potatoes, carrots, and zucchini are incredibly versatile and can complement a variety of main dishes! I love serving them alongside grilled chicken or fish for a hearty meal. They also pair wonderfully with a fresh salad or a warm quinoa bowl for a satisfying vegetarian option. Don’t forget to drizzle a little extra olive oil or a squeeze of lemon over the top just before serving—it adds an amazing brightness to the dish!
Print
Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious dish of garlic herb roasted potatoes, carrots, and zucchini.
Ingredients
- 2 cups baby potatoes, halved
- 2 cups carrots, chopped
- 2 cups zucchini, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine potatoes, carrots, and zucchini.
- Add minced garlic, olive oil, thyme, rosemary, salt, and pepper.
- Toss until all vegetables are well coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes or until vegetables are tender and golden.
- Serve warm.
Notes
- Customize the herbs based on preference.
- Try adding other vegetables like bell peppers or onions.
- Leftovers can be stored in the refrigerator for 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: garlic herb roasted potatoes, carrots, zucchini
