Garlic Herb Roasted Potatoes, Carrots, and Zucchini: A Simple, Flavorful Side Dish
Roasted vegetables are the epitome of comfort and nutrition, and Garlic Herb Roasted Potatoes, Carrots, and Zucchini takes the experience to the next level. Combining the natural sweetness of carrots, the creamy texture of potatoes, and the fresh, delicate taste of zucchini, this dish is perfect for any meal.
For additional vegetable-based recipes, check out Honey Garlic Butter Roasted Carrots or Greek-Style Lemon Roasted Potatoes.
Ingredients
Main Ingredients
- Potatoes: Yukon Gold or baby potatoes for a creamy interior.
- Carrots: Peeled or unpeeled for added nutrients.
- Zucchini: Fresh and firm for the best texture.
- Garlic: Freshly minced for aromatic flavor.
Seasonings
- Herbs: Thyme, rosemary, or sage.
- Oil: Olive oil for even roasting.
- Optional Add-Ins: Sweet potatoes, parsnips, or butternut squash.
Step-by-Step Instructions
1. Preparing the Vegetables
- Wash all vegetables thoroughly.
- Cut potatoes and carrots into even chunks and slice zucchini into half-moons.
2. Seasoning
- Toss vegetables in olive oil, garlic, and herbs.
- Sprinkle generously with salt and pepper.
3. Roasting
- Spread vegetables in a single layer on a baking sheet.
- Roast in a preheated oven at 400°F (200°C) for 40 minutes, flipping halfway through.
Serving Suggestions
- Pair with Crispy Chicken and Potato Ball Snacks.
- Serve alongside grilled or baked salmon for a wholesome meal.
FAQs
Q1: How do I keep the zucchini from becoming mushy?
- Add zucchini halfway through the roasting time.
Q2: Can I use dried herbs?
- Yes, but reduce the quantity to half for concentrated flavor.
Q3: Can I meal prep this recipe?
- Yes, store roasted vegetables in airtight containers for up to three days.
Why You’ll Love This Recipe
- Simple to prepare, yet packed with flavor.
- Versatile side dish for almost any main course.
- A healthy, colorful addition to your dinner table.
