This dish is perfect as a side for any meal, combining the earthy flavors of potatoes and carrots with the freshness of zucchini, all roasted to perfection with garlic and herbs. It’s a simple yet flavorful addition to any dinner table that’s sure to impress. Let’s get started! 💖
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients:
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean and 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, to taste
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Directions:
- Preheat the Oven:
- Preheat your oven to 400ºF (200ºC) and set a rack in the middle position.
- Prepare the Potatoes and Carrots:
- In a large bowl, toss together the halved baby potatoes and cut carrots with 2 1/2 tablespoons of olive oil.
- Add the minced fresh thyme and rosemary, and season with salt and freshly ground black pepper to taste. Toss to coat evenly.
- Roast the Potatoes and Carrots:
- Spread the seasoned potatoes and carrots onto a rimmed baking sheet in a single layer.
- Roast in the preheated oven for 20 minutes.
- Prepare the Zucchini:
- While the potatoes and carrots are roasting, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon of olive oil. Season lightly with salt.
- Add Zucchini and Garlic:
- After 20 minutes, remove the baking sheet from the oven.
- Add the prepared zucchini and minced garlic to the baking sheet with the potatoes and carrots.
- Toss everything together and spread into an even layer.
- Continue Roasting:
- Return the baking sheet to the oven and roast for an additional 20 minutes, or until all the vegetables are tender and slightly browned.
- Serve:
- Remove from the oven and transfer the roasted vegetables to a serving platter.
- Serve warm and enjoy your Garlic Herb Roasted Potatoes, Carrots, and Zucchini! ❤️
Serving Suggestions:
- Serve as a side dish with grilled meats or fish.
- Pair with a fresh salad for a complete vegetarian meal.
Cooking Tips:
- Make sure to cut the vegetables into similar sizes for even roasting.
- Adjust the seasoning to your taste preference.
Nutritional Benefits:
- Potatoes: Good source of potassium and vitamin C.
- Carrots: High in beta-carotene and fiber.
- Zucchini: Low in calories and rich in vitamins A and C.
Dietary Information:
- Vegetarian: Yes
- Vegan: Yes
- Gluten-Free: Yes
Storage Tips:
- Store 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:
- Easy to Prepare: Minimal ingredients and simple steps.
- Healthy and Flavorful: Packed with nutrients and delicious flavors.
- Versatile: Perfect for any meal occasion.
Conclusion:
Enjoy this Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish as a flavorful and healthy addition to your meals. It’s simple to make and full of delicious flavors that everyone will love. Happy cooking! 💖
Frequently Asked Questions (FAQ):
- Can I use different vegetables in this recipe?
- Yes, you can substitute or add vegetables like bell peppers, onions, or squash for a variety of flavors and textures.
- Can I use dried herbs instead of fresh ones?
- Absolutely! Use about 1 teaspoon of dried thyme and rosemary in place of fresh herbs.
- How do I prevent the vegetables from sticking to the baking sheet?
- Make sure to coat the vegetables evenly with olive oil, and use a non-stick baking sheet or line it with parchment paper.
- Can I prepare this dish ahead of time?
- Yes, you can chop the vegetables and toss them with oil and herbs ahead of time. Store them in the fridge until ready to roast.
- What if I don’t have baby potatoes?
- You can use regular potatoes, just cut them into smaller, even-sized pieces for even cooking.
- How do I make the vegetables extra crispy?
- Roast the vegetables at a slightly higher temperature (425°F) for a shorter time, or broil for the last 2-3 minutes to get extra crispiness.
- Can I freeze the roasted vegetables?
- While fresh is best, you can freeze leftovers. Reheat in the oven to restore some of the crispiness.
- What other herbs can I use in this recipe?
- Feel free to experiment with oregano, basil, or parsley for different flavors.
- Can I use garlic powder instead of fresh garlic?
- Yes, use about 1/2 teaspoon of garlic powder as a substitute for fresh garlic.
- How do I know when the vegetables are done?
- The vegetables are done when they are tender and slightly browned. You can test with a fork; they should easily pierce through the vegetables.