Why You’ll Love This Recipe
- Simple Ingredients: Utilizes common vegetables and herbs you likely have on hand.
- Nutrient-Rich: Packed with vitamins, minerals, and fiber from the assorted vegetables.
- Diet-Friendly: Naturally gluten-free, dairy-free, vegan, and compatible with Whole30 guidelines.
- Versatile Pairing: Complements a wide range of main dishes, from grilled meats to plant-based proteins.
Ingredients
- 1¼ pounds baby potatoes, halved
- 1 pound medium carrots, scrubbed clean and cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- 12 ounces zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 400ºF (200ºC) and position a rack in the middle.
- Season Potatoes and Carrots: In a large bowl, toss the halved potatoes and carrot pieces with 2½ tablespoons of olive oil, minced thyme, rosemary, salt, and pepper.
- Initial Roasting: Spread the seasoned potatoes and carrots on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20 minutes.
- Prepare Zucchini: While the potatoes and carrots are roasting, toss the zucchini pieces with the remaining ½ tablespoon of olive oil and a light sprinkle of salt.
- Combine Vegetables: After the initial 20 minutes, remove the baking sheet from the oven. Add the zucchini and minced garlic to the potatoes and carrots, tossing everything together to combine. Spread the vegetables out evenly on the baking sheet.
- Continue Roasting: Return the baking sheet to the oven and roast for an additional 20 minutes, or until all
- Serve: Once roasted to your liking, remove from the oven and serve warm.
Servings and Timing
- Servings: This recipe yields approximately 5 servings.
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: Approximately 50 minutes
Variations
- Herb Substitutions: Feel free to experiment with different herbs such as sage, oregano, tarragon, or fresh basil to suit your taste preferences.
- Additional Vegetables: Incorporate other root vegetables like parsnips, sweet potatoes, butternut squash, or beets for added variety and flavor.
- Cheesy Twist: Sprinkle freshly grated Parmesan or feta cheese over the vegetables during the last 5 minutes of roasting for a cheesy finish.
Storage/Reheating
- Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: To reheat, spread the vegetables on a baking sheet and warm in a preheated oven at 350ºF (175ºC) until heated through. Alternatively, microwave on medium power until warm.
FAQs
How do I ensure the vegetables roast evenly?
Cutting the vegetables into uniform sizes ensures they cook at the same rate, resulting in even roasting.
Should I peel the vegetables before roasting?
Peeling is optional. Leaving the skins on can add texture and nutrients, especially if the vegetables are thoroughly cleaned.
Can I use dried herbs instead of fresh ones?
Yes, dried herbs can be used. Use about one-third the amount of dried herbs as you would fresh, since dried herbs are more concentrated in flavor.
What other seasonings can I add?
Spices like paprika, cumin, or chili flakes can add a different flavor profile to the roasted vegetables.
How can I make this dish ahead of time?
You can chop and season the vegetables in advance, then store them in the refrigerator until you’re ready to roast.
Is this recipe suitable for meal prepping?
Absolutely! These roasted vegetables store well and can be reheated for quick meals throughout the week.
Can I freeze the roasted vegetables?
While it’s possible to freeze them, the texture may change upon reheating. They’re best enjoyed fresh or refrigerated.
What main courses pair well with this side dish?
This versatile side pairs well with roasted chicken, grilled fish, tofu steaks, or quinoa salads.
How can I add protein to this dish?
Consider adding chickpeas or white beans to the vegetable mix before roasting for an extra protein boost.
Can I cook this recipe on a grill?
Yes, you can place the seasoned vegetables on a grill-safe tray and cook them over medium heat, stirring occasionally, until tender and charred.
Conclusion
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a versatile and flavorful side dish that’s easy to prepare and complements a wide array of main courses. Its simplicity, combined with the rich flavors of roasted vegetables and herbs, makes it a go-to recipe for both everyday meals and special occasions.
Garlic Herb Roasted Potatoes, Carrots, and Zucchini
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a simple yet flavorful side dish that brings out the natural sweetness of the vegetables while enhancing them with aromatic herbs and garlic. Perfectly roasted to golden perfection, this dish is healthy, delicious, and pairs well with a variety of main courses. Plus, it’s gluten-free, dairy-free, vegan, and Whole30-friendly!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Side Dish, Vegetables
- Method: Roasting
- Cuisine: Healthy, Mediterranean
- Diet: Vegan
Ingredients
- 1¼ pounds baby potatoes, halved
- 1 pound medium carrots, scrubbed and cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- 12 ounces zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat Oven – Set to 400ºF (200ºC) and position a rack in the middle.
- Season Potatoes and Carrots – Toss the halved potatoes and carrot pieces with 2½ tablespoons olive oil, thyme, rosemary, salt, and pepper in a bowl.
- Initial Roasting – Spread the seasoned potatoes and carrots on a rimmed baking sheet in a single layer. Roast for 20 minutes.
- Prepare Zucchini – While roasting, toss zucchini pieces with the remaining ½ tablespoon olive oil and a sprinkle of salt.
- Combine Vegetables – After 20 minutes, remove the baking sheet from the oven. Add zucchini and minced garlic, tossing everything together. Spread out evenly.
- Continue Roasting – Return to the oven and roast for another 20 minutes, or until all vegetables are tender and slightly browned.
- Serve – Remove from the oven and serve warm.
Notes
- Even Roasting: Cut vegetables into uniform sizes to ensure even cooking.
- Extra Flavor: Add paprika, cumin, or chili flakes for a flavor boost.
- Cheesy Finish: Sprinkle with Parmesan or feta in the last 5 minutes of roasting.
- Meal Prep Friendly: Store in an airtight container for up to 3 days.
