Garlic Herb Roasted Potatoes, Carrots, and Zucchini

by

Description:
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a vibrant, healthy, and easy-to-make side dish that combines the robust flavors of fresh herbs and garlic with the natural sweetness and texture of roasted vegetables. Perfect alongside grilled meats or as a nutritious addition to any meal, this colorful vegetable medley is sure to impress.

Ingredients:

  • For the Vegetables:
  • 1 pound potatoes (such as Yukon gold or red potatoes), diced into 1-inch pieces
  • 1 pound carrots, peeled and sliced into 1/2-inch thick rounds
  • 1 pound zucchini, sliced into 1/2-inch thick rounds
  • 3-4 tablespoons olive oil
  • Salt and pepper, to taste
  • For the Garlic Herb Seasoning:
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • Optional: 1/2 teaspoon red pepper flakes for a bit of heat

Instructions:

  1. Preheat the Oven:
  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
  1. Prepare the Vegetables:
  • Wash and dry the potatoes, carrots, and zucchini. Cut them into the specified sizes to ensure even cooking.
  1. Season the Vegetables:
  • In a large mixing bowl, combine the diced potatoes, sliced carrots, and zucchini.
  • Drizzle with olive oil and toss until the vegetables are well coated.
  • Add the minced garlic, chopped parsley, rosemary, thyme, and red pepper flakes (if using). Toss again to evenly distribute the herbs and seasonings.
  • Season generously with salt and pepper.
  1. Roast the Vegetables:
  • Spread the vegetables out in a single layer on the prepared baking sheet. Make sure they are not overcrowded; use two pans if necessary to avoid stacking.
  • Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through to ensure even cooking.
  1. Serve:
  • Remove from the oven and adjust seasoning if needed.
  • Serve warm as a side dish with your favorite main course.

Nutritional Information Estimate (per serving, based on 6 servings):

  • Calories: 180
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 70mg
  • Carbohydrates: 27g
  • Fiber: 4g
  • Sugar: 6g
  • Protein: 3g

Additional Tips:

  • For a variation, you can add other vegetables like bell peppers, onions, or sweet potatoes.
  • To enhance the flavor further, you can squeeze a little lemon juice or sprinkle some grated Parmesan cheese over the vegetables just before serving.
  • These roasted vegetables can be made ahead and reheated, making them perfect for meal prep or as leftovers.

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is not only flavorful but also versatile, adding a nutritious and colorful side to any meal. Enjoy the delightful combination of fresh herbs and vegetables in your next family dinner or special gathering!

Leave a Comment