Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is the perfect side dish to serve alongside almost any meal. The blend of earthy potatoes, naturally sweet carrots, and tender zucchini is elevated by the aromatic flavors of garlic and fresh herbs, all roasted to crispy, golden perfection. Whether you’re preparing a cozy weeknight dinner or a festive holiday meal, this dish is sure to please everyone at the table.

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
Servings: 4-6 servings

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Ingredients:

• 1 lb baby potatoes (about 4-5 medium potatoes), halved or quartered
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 medium zucchinis, sliced into 1-inch thick rounds or half-moons
• 3 tablespoons olive oil
• 4 garlic cloves, minced (or 1 tablespoon garlic powder)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (optional for a smoky flavor)
• Salt and freshly ground black pepper, to taste
• Fresh parsley (optional, for garnish)
• Lemon wedges (optional, for serving)

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Instructions:

1. Preheat the Oven

Start by preheating your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, as it allows them to caramelize and crisp up on the outside while staying tender on the inside. If you’re using a convection oven, you might want to reduce the temperature by 25°F (about 10°C) to avoid over-browning.

2. Prepare the Vegetables

• Potatoes: If you are using baby potatoes, simply halve or quarter them so they’re roughly the same size, ensuring they cook evenly. For larger potatoes, cut them into 1-inch cubes. Make sure the pieces are similar in size so they roast uniformly.
• Carrots: Peel the carrots and cut them into 1-inch pieces. If you want them to cook faster, slice them slightly thinner, but keep in mind that thicker pieces will retain more of their natural flavor and texture.
• Zucchini: Slice the zucchini into 1-inch rounds or half-moons, depending on your preference. Since zucchini cooks fairly quickly, you can cut it slightly thicker than the other vegetables to prevent it from becoming too soft or mushy.

3. Toss with Olive Oil and Seasonings

Place the cut vegetables in a large mixing bowl. Drizzle with 3 tablespoons of olive oil and toss to coat them evenly. The olive oil will help the vegetables roast evenly and achieve that crisp golden brown exterior.

Now, add the following seasonings:

• 4 garlic cloves, minced (or use 1 tablespoon garlic powder if you prefer a milder garlic flavor)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (optional for a smoky undertone)
• Salt and freshly ground black pepper, to taste

Mix everything together until the vegetables are well-coated with the olive oil and seasonings. You can use your hands for a more thorough mix or a large spoon. The goal is to make sure that each piece is generously seasoned to ensure flavor in every bite.

4. Spread on a Baking Sheet

Line a large baking sheet with parchment paper or use a silicone baking mat to prevent sticking and to make cleanup easier. Spread the seasoned vegetables out in a single layer, ensuring they are not overcrowded. Overcrowding can lead to steaming rather than roasting, which means they won’t get that desirable crispness.

If you don’t have a large baking sheet, you can split the vegetables between two sheets to allow for better airflow and even roasting.

5. Roast the Vegetables

Place the baking sheet in the preheated oven and roast for about 30-40 minutes, stirring the vegetables once or twice during roasting to ensure they cook evenly. You can use a spatula to gently toss them around after about 15 minutes, and then again at the 25-minute mark. This will help them achieve an even golden brown color.

The exact roasting time will depend on the size of your vegetable pieces and the type of oven you’re using. If you want the potatoes to have extra crispiness, you can leave them in a bit longer, or flip them cut-side down for the last 10 minutes of roasting. However, be careful with the zucchini, as it can become mushy if overcooked.

You’ll know the vegetables are done when the potatoes are golden brown and crispy on the edges, the carrots are tender with a slight caramelization, and the zucchini is cooked through but still holds its shape.

6. Garnish and Serve

Once the vegetables are roasted to perfection, remove them from the oven and let them cool for a couple of minutes. Transfer them to a serving dish, and for an extra touch of freshness, sprinkle with freshly chopped parsley. The parsley not only adds color but also a bright, herbaceous flavor that complements the savory roasted vegetables.

Serve the roasted vegetables with lemon wedges on the side for a burst of citrus. A squeeze of lemon juice right before eating adds a tangy, refreshing contrast to the richness of the olive oil and garlic.

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Notes:

• Vegetable Size and Uniformity: One of the most important things for even roasting is cutting your vegetables into similar sizes. This ensures that everything cooks at the same rate, so you don’t end up with some veggies overcooked and others underdone. If you’re using particularly large or small vegetables, you may need to adjust the cutting size accordingly.
• Type of Potatoes: Baby potatoes are ideal for roasting because of their creamy texture and thin skins. However, if you can’t find baby potatoes, feel free to use any waxy or medium-sized potatoes. Yukon Gold or Red potatoes work beautifully because they hold their shape well when roasted.
• Zucchini Considerations: Zucchini cooks quickly, so be mindful not to slice it too thin, or it may become mushy. If you prefer a firmer texture, you can remove the zucchini halfway through the roasting time to prevent it from overcooking. Alternatively, if you’re looking for a crispier result, you can roast it on a separate tray to keep its moisture from affecting the other vegetables.
• Herb Variations: If you don’t have dried rosemary, thyme, or oregano on hand, you can substitute with other herbs. Fresh herbs like basil, tarragon, or sage are great alternatives. You can also experiment with herbes de Provence, a mix of dried herbs that includes savory, thyme, rosemary, and oregano.
• Add-ins and Variations:
  • Red Onion: For an extra layer of sweetness, add some red onion wedges to the mix. They’ll caramelize nicely and complement the other vegetables.
  • Bell Peppers: Sliced red or yellow bell peppers can add color and a slight sweetness to the dish.
  • Sweet Potatoes: Swap out some of the baby potatoes with cubed sweet potatoes for a touch of sweetness. Just keep in mind that sweet potatoes may take a little longer to roast, so cut them into smaller pieces.
  • Parmesan: For a cheesy touch, sprinkle some Parmesan cheese over the vegetables for the last 5 minutes of roasting. It will melt into a crispy, savory layer.
• Storage:
  • Refrigerator: Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freezing: If you want to freeze leftovers, spread the roasted vegetables in a single layer on a baking sheet and freeze for 1-2 hours. Afterward, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, simply bake from frozen at 400°F (200°C) for about 10-15 minutes.
• Make-Ahead Tips: You can prep the vegetables and season them a few hours in advance and store them in the fridge. When you’re ready to roast, just spread them on the baking sheet and bake as directed. This makes it a convenient side for busy evenings or when you’re preparing a large meal.

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Why You’ll Love This Recipe:

These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a delightful and easy-to-make side dish that can be paired with virtually anything. The combination of crispy potatoes, sweet carrots, and tender zucchini offers a wonderful variety of textures. The garlic and herbs add incredible depth of flavor, while the roasting process brings out the vegetables’ natural sweetness. Whether served with a juicy roast chicken, grilled steak, or as part of a vegetarian meal, this dish is sure to impress. It’s also an excellent option for meal prep—simply roast a batch at the start of the week and have a healthy, flavorful side ready to go!

The beauty of this recipe lies in its versatility—you can customize it with different herbs, veggies, or even toppings based on what you have on hand. It’s also an easy way to get your daily serving of vegetables