Preheat the Oven:
Preheat your oven to 400ºF (200ºC) and set a rack in the middle position.
Prepare the Potatoes and Carrots:
In a large bowl, toss the halved baby potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, minced thyme, and rosemary. Season with salt and freshly ground black pepper to taste.
Spread the potatoes and carrots onto a rimmed baking sheet in an even layer.
Roast the Potatoes and Carrots:
Roast the vegetables in the preheated oven for 20 minutes, stirring once halfway through.
Prepare the Zucchini and Add Garlic:
While the potatoes and carrots are roasting, toss the zucchini pieces in a bowl with the remaining 1/2 tablespoon of olive oil. Lightly season with salt.
After the initial 20 minutes of roasting, add the zucchini and minced garlic to the baking sheet with the potatoes and carrots. Toss everything together and spread into an even layer.
Finish Roasting:
Return the baking sheet to the oven and continue roasting for another 20 minutes, or until all of the vegetables are tender and slightly browned.
Serve and Enjoy:
Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm. Garnish with additional fresh herbs if desired. Enjoy!
Serving Suggestions:
Serve alongside roasted chicken, beef, or pork for a hearty meal.
Pair with a grain bowl or salad for a balanced vegetarian meal.
Add a drizzle of balsamic glaze or fresh lemon juice for extra brightness.
Serve with a dipping sauce, such as garlic aioli or yogurt-based dressing.
Pair with grilled fish or tofu for a light, healthy dinner.
Cooking Tips:
To ensure even cooking, cut all the vegetables into similar-sized pieces.
Toss the vegetables halfway through roasting to promote even browning.
You can switch up the vegetables by adding squash, bell peppers, or mushrooms.
Use parchment paper or a silicone baking mat on the baking sheet for easy cleanup.
For extra crispiness, broil the vegetables for the last 2-3 minutes of cooking.
Nutritional Benefits:
High in fiber from the potatoes, carrots, and zucchini, promoting digestion and satiety.
Rich in antioxidants from the carrots, which contain beta-carotene, supporting eye health.
Good source of healthy fats from the olive oil, supporting heart health.
Loaded with vitamins and minerals such as vitamin C, vitamin A, and potassium.
Garlic and herbs add anti-inflammatory benefits, promoting overall health.
Dietary Information:
Vegan-friendly
Gluten-free
Rich in fiber
Low in carbohydrates (if preferred, swap potatoes for sweet potatoes or reduce the amount)
Whole30 and Paleo-compliant
Nutritional Facts (per serving, based on 4 servings):
Calories: 220
Protein: 4g
Fat: 12g
Carbohydrates: 25g
Fiber: 6g
Sodium: 320mg
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
These roasted vegetables can also be frozen for up to 1 month. Thaw and reheat in the oven.
Why You’ll Love This Recipe:
It’s easy to prepare with simple, fresh ingredients.
The combination of fresh herbs, garlic, and olive oil adds a burst of flavor to the veggies.
It’s a versatile side dish that pairs well with a variety of main courses.
It’s a healthy and colorful addition to your meal, packed with nutrients.
The roasted vegetables are perfect for meal prep and can be used in different dishes throughout the week.
Conclusion:
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is the perfect side dish for any meal, combining tender vegetables with fresh herbs and garlic for a flavorful, healthy dish. It’s easy to customize, pairs well with many mains, and is packed with nutrients, making it a great addition to your weekly meal rotation. Whether for a weeknight dinner or a special occasion, these roasted veggies will be a hit!
Frequently Asked Questions:
Can I use different vegetables for this recipe?
Yes, you can easily swap in other vegetables like bell peppers, Brussels sprouts, or butternut squash.
Can I prepare this dish ahead of time?
Yes, you can prep and chop the vegetables ahead of time, and roast them when you’re ready. You can also reheat the roasted veggies later.
Can I use dried herbs instead of fresh?
Absolutely! Use 1 teaspoon of dried thyme and rosemary in place of the fresh herbs.
How do I make the vegetables extra crispy?
Spread the vegetables in a single layer without overcrowding and use high heat (400°F or more). You can also broil them for the last few minutes.
Can I add cheese to this recipe?
Yes, sprinkling Parmesan cheese on top during the last 5 minutes of roasting adds a delicious cheesy flavor.
