Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious and easy dish that brings out the best in fresh vegetables. This recipe is perfect for a side dish or a main course for a light meal.
Why Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Making Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a great choice because it combines healthy ingredients with simple flavors. Roasting brings out the natural sweetness of the vegetables and adds a crispy texture. Plus, this dish is easy to prepare and can be made in just one pan.
How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Making Garlic Herb Roasted Potatoes, Carrots, and Zucchini is straightforward. Just follow the steps below:
Ingredients:
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- Salt and pepper to taste
Directions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini.
- In a separate small bowl, mix together the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
- Pour the olive oil mixture over the vegetables and toss until they are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
- Serve hot.
How to Serve Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is best served warm. You can pair it with your favorite protein, such as grilled chicken or fish. It also works great as a cozy side dish for family dinners.
How to Store Garlic Herb Roasted Potatoes, Carrots, and Zucchini
If you have leftovers, you can store Garlic Herb Roasted Potatoes, Carrots, and Zucchini in an airtight container. Keep them in the refrigerator for up to 3 days. To reheat, simply pop them in the oven or microwave until warmed through.
Tips to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- Cut the vegetables into similar sizes for even cooking.
- Experiment with herbs like oregano or basil for different flavors.
- For extra flavor, add a sprinkle of parmesan cheese just before serving.
Variation
You can switch up the vegetables based on what you have. Try adding bell peppers, red onions, or asparagus for a different twist.
FAQs
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Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs. Just double the amount since dried herbs are more concentrated. -
What can I serve with Garlic Herb Roasted Potatoes, Carrots, and Zucchini?
This dish pairs well with grilled meats, fish, or even a hearty salad. -
Can I make this dish ahead of time?
Yes, you can prepare and season the vegetables a few hours before roasting. Just store them in the fridge until you’re ready to cook. Buy it here.
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful dish that is sure to delight your taste buds!