These Easy Garlic Herb Roasted Potatoes, Carrots & Zucchini are a tasty side dish you’ll love! Bursting with flavor, they are tossed in herbs and roasted until golden.
Honestly, you’ll want to make extra because they disappear fast! I enjoy serving them with just about everything. Plus, it’s so easy—just chop, season, and let the oven do the magic!
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for roasting since they turn crispy on the outside and tender on the inside. If you don’t have baby potatoes, feel free to use regular potatoes; just chop them into smaller pieces for even cooking.
Carrots: To keep things simple, I use medium carrots, but baby carrots are great too! If you’re short on carrots, parsnips or sweet potatoes are tasty alternatives that add a slightly different flavor.
Zucchini: This veggie adds a lovely softness to the dish. If it’s out of season, you can swap it with bell peppers or asparagus for a different twist.
Garlic: Fresh garlic elevates the dish with its aroma. If you can’t use fresh, garlic powder is a decent substitute—use about 1/4 teaspoon for every clove.
Herbs: Dried thyme, rosemary, and oregano give a nice herby flavor. Fresh herbs work too! Just double the amount, or use any mix available, like Italian seasoning. It’s all about what you have on hand!
How Do I Get the Vegetables to Roast Perfectly?
Roasting vegetables is all about timing and heat. Here’s how to ensure they come out just right:
- Preheat Your Oven: Always start with a hot oven (425°F / 220°C). This helps to caramelize the outside, giving those crispy edges.
- Cut Uniformly: Ensure all vegetables are cut into similar sizes. This ensures they cook evenly. Potatoes may need to be cut smaller than softer veggies like zucchini.
- Tossing and Spacing: Toss your veggies in oil and seasonings before roasting. Spread them out in a single layer on the baking sheet, as overcrowding can lead to steaming instead of roasting.
- Adjust Times: Remember to roast heartier vegetables like potatoes and carrots longer than zucchini, which cooks faster. Adding zucchini halfway through gives you the best results.
With these tips, you’ll have perfectly roasted vegetables every time! Enjoy the vibrant colors and delicious flavors on your plate.
Easy Garlic Herb Roasted Potatoes, Carrots & Zucchini
Ingredients You’ll Need:
- 1 pound baby potatoes, halved or quartered if large
- 4 medium carrots, peeled and cut into chunks
- 2 medium zucchinis, thickly sliced or halved
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: flaky sea salt, for finishing
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and around 40 minutes to roast in the oven, so you should set aside around 50 minutes total. This includes time to chop the vegetables and let the oven work its magic!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First, preheat your oven to 425°F (220°C). This high heat will get those veggies nice and crispy. Either line a large baking sheet with parchment paper or lightly grease it with a bit of oil to prevent sticking.
2. Toss the Vegetables:
In a large bowl, combine the baby potatoes and carrot chunks. Drizzle with 2 tablespoons of olive oil, then add half of the minced garlic, half of the dried thyme, rosemary, and oregano. Season with salt and black pepper to taste. Toss everything together nicely until the veggies are well coated.
3. Roast the Potatoes and Carrots:
Spread the potato and carrot mixture on the prepared baking sheet in a single layer. Pop it into the oven and roast for about 20 minutes. This allows those hearty vegetables to start getting tender and golden.
4. Add the Zucchini:
Once the potatoes and carrots have roasted for 20 minutes, carefully take the baking sheet out of the oven. Now, add the zucchini pieces to the mix. Drizzle the remaining olive oil, garlic, and herbs over the zucchini and toss everything gently to combine.
5. Continue Roasting:
Return the baking sheet to the oven and roast for another 15-20 minutes. Keep an eye on them; you want the potatoes and carrots fork-tender and golden brown, while the zucchini should be cooked but still have a nice bite!
6. Garnish and Serve:
Once done, take the baking sheet out and transfer the colorful medley of veggies to a serving bowl. Sprinkle with chopped fresh parsley for a beautiful finish, and if you like, add a pinch of flaky sea salt just before serving.
7. Enjoy!
Serve these delicious roasted vegetables warm alongside your favorite main course. They’re sure to impress with their vibrant colors and wonderful flavors!
Enjoy your flavorful and colorful roasted vegetable medley!
FAQ for Easy Garlic Herb Roasted Potatoes, Carrots & Zucchini
Can I Use Different Vegetables?
Absolutely! While this recipe features potatoes, carrots, and zucchini, you can substitute or add other vegetables like bell peppers, sweet potatoes, asparagus, or even broccoli. Just keep in mind that cooking times may vary depending on the type and size of the vegetables.
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly since it contains no animal products. Just ensure that you’re using olive oil and fresh vegetables without any added animal-derived ingredients.
What Is the Best Way to Store Leftovers?
Leftover roasted vegetables can be stored in an airtight container in the fridge for up to three days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes, or microwave until heated through.
Can I Prep These Veggies Ahead of Time?
Yes, you can! Chop the vegetables and toss them with the olive oil and seasonings a few hours in advance. Keep them covered in the refrigerator until you’re ready to roast them. This way, you can save time when you’re ready to cook!
This FAQ should help make your cooking experience even smoother! Enjoy your meal!
