Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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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:

  1. Preheat the Oven:
    • Preheat your oven to 400ºF (200ºC) and set a rack in the middle position.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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):

  1. 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.
  2. Can I use dried herbs instead of fresh ones?
    • Absolutely! Use about 1 teaspoon of dried thyme and rosemary in place of fresh herbs.
  3. 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.
  4. 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.
  5. What if I don’t have baby potatoes?
    • You can use regular potatoes, just cut them into smaller, even-sized pieces for even cooking.
  6. 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.
  7. Can I freeze the roasted vegetables?
    • While fresh is best, you can freeze leftovers. Reheat in the oven to restore some of the crispiness.
  8. What other herbs can I use in this recipe?
    • Feel free to experiment with oregano, basil, or parsley for different flavors.
  9. Can I use garlic powder instead of fresh garlic?
    • Yes, use about 1/2 teaspoon of garlic powder as a substitute for fresh garlic.
  10. 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.

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