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Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe


  • Author: Laura

Description

A simple, flavorful veggie side dish made with oven-roasted potatoes, carrots, and zucchini tossed in garlic and herbs. Perfect for weeknight dinners or holiday meals!


Ingredients

Gathering high-quality ingredients is the first step to achieving flavor-packed Garlic Herb Roasted Potatoes, Carrots, and Zucchini. Here’s what you’ll need:

  • Potatoes (1 pound, chopped into bite-sized pieces): Russet or baby potatoes work best.
  • Carrots (1 pound, sliced): Bright and crunchy, carrots add sweetness and color.
  • Zucchini (1 medium-sized, sliced): Provides a tender, mild flavor.
  • Olive Oil (3 tablespoons): Enhances flavor and helps with even roasting.
  • Garlic (4 cloves, minced): Fresh garlic elevates the taste profile.
  • Dried Herbs (2 teaspoons total; rosemary, thyme, and oregano are excellent choices): Offer an aromatic base.
  • Salt and Pepper (to taste): Essential for brightening all flavors.
  • Parmesan Cheese (optional, for serving): Adds a savory finish.

Instructions

1. Preheat the Oven

Start by preheating your oven to 425°F (220°C). A hot oven is crucial for achieving that golden-brown crust that makes roasted vegetables so appealing.

2. Prepare the Vegetables

Thoroughly wash the potatoes, carrots, and zucchini. Cut the potatoes into 1-inch cubes for even cooking, slice the carrots into rounds, and the zucchini into half-moons. This helps ensure that everything roasts evenly and is done at the same time.

3. Combine Ingredients

In a large mixing bowl, combine the chopped potatoes, sliced carrots, and zucchini. Drizzle with olive oil and sprinkle minced garlicdried herbssalt, and pepper. Toss everything to coat the veggies evenly. This step is crucial; the oil helps to caramelize the vegetables, enhancing their natural sweetness and creating a beautiful texture.

4. Spread on a Baking Sheet

Line a baking sheet with parchment paper (for easy cleanup) and evenly spread the vegetables out in a single layer. Avoid overcrowding; this allows the vegetables to roast properly, achieving a perfect bake.

5. Roast the Vegetables

Place the baking sheet in the oven and roast for 15–20 minutes, or until the veggies are fork-tender and golden brown. Halfway through the roasting time, give them a gentle stir to promote even cooking.

6. Serve and Enjoy!

Once out of the oven, taste your Garlic Herb Roasted Potatoes, Carrots, and Zucchini, and adjust the seasoning if needed. If you’re feeling indulgent, sprinkle some freshly grated Parmesan cheese over the top just before serving.