Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

A Flavor-Packed, Healthy Side Dish for Any Meal

If you’re searching for a tasty and easy dish packed with vegetables without taking much of your time, then look no further. This is the perfect Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe.

Loaded with fresh garlic, and aromatic herbs and cooked to a golden brown crispy stage this dish can be a great side to any meal or a perfectly satisfying vegetarian dish on its own.

This dish with crunchy baby potatoes roasted to perfection, earthy sweet carrots, and soft zucchini is healthy, versatile, and incredibly soulful.

Why You’ll Love This Recipe

1. Nutritious and Balanced

It is important to note that this roasted vegetable medley gives you potassium, fiber, and antioxidants too. Furthermore, potatoes are a good source of energy and carrots add a natural kind of sweetness that is also packed with beta-carotene. Zucchini complements the rest of the dish due to bursting fresh and light notes.

2. Easy to Prepare

Using only a few ingredients and little preparation time, it is the best recipe for time-sensitive evenings. Here, you only require 10 minutes of preparation before putting the vegetables into the oven.

3. Customizable to Your Taste

It is also very simple to replace or, at insertion other ordinary vegetables such as bell peppers, sweet potatoes or even Brussels sprouts, if preferred. He also used one blend of garlic herb that can be applied to almost every vegetable type that you like.

Extra Tips for Delicious Garlic Herb Roasted Vegetables

1. Use Fresh Herbs for Extra Flavor

Always ensure you use fresh herbs to give that extra and unique taste to your meals. I recommend using fresh rosemary and thyme and they complement this recipe in a great way. If available, use the fresh ones instead of dried kinds in order to enhance the use of herbal tastes.

2. Don’t Skip the Garlic

Don’t Skip the Garlic It is important to use raw garlic in this as it imparts a sharp, savory kind of taste. If you are a big fan of garlic you may add more of it, or even roast the whole cloves with the vegetables.

3. Ensure Even Cooking

Ensure Even Cooking When cutting your vegetables make sure they are of almost equal size so that they can be roasted equally. It may take potatoes slightly longer to cook than the zucchini and carrot and therefore it should be halved or quartered to the size of the other vegetables.

Health Benefits of Garlic Herb Roasted Vegetables

Roasted vegetables are not only delicious but also packed with nutrients. This combination of potatoes, carrots, and zucchini offers a balance of vitamins, fiber, and healthy carbohydrates, making it a great addition to any meal.

Nutrient Breakdown

• Potatoes: High in potassium, essential for heart health and muscle function. They are also a good source of vitamin C and fiber, which help in digestion and immune support.
• Carrots: Rich in beta-carotene, which is converted to vitamin A in the body, carrots are great for eye health and boosting the immune system.
• Zucchini: Low in calories but high in nutrients like vitamin C, potassium, and manganese, zucchini provides antioxidant properties and helps reduce inflammation.

✅ Quick Tips:

Variation: Try adding other herbs like oregano or basil, or sprinkle some parmesan on top before serving for extra flavor.

Cooking Tip: If you want extra crispy potatoes, boil them for about 5 minutes before roasting. This will create a fluffy interior with a crispy outer layer.

Make it a meal: Add some roasted chickpeas or tofu to turn this into a complete vegetarian meal.

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Dairy-Free

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Author: Resmi Cooking Method: Baking, Roasting Cuisine: American, Mediterranean Courses: Dinner, Salad, side dish Recipe Keys: G Garlic H Herbs O Olive oil S Simple V Vegetables

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Rest Time 5 mins Total Time 50 mins

Servings: 1 Estimated Cost: $ 10 Calories: 220

Best Season: Spring

Dietary:

D Dairy-Free G Gluten-Free V Vegan V Vegetarian

Description

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a simple and flavorful side dish packed with fresh herbs, garlic, and perfectly roasted vegetables. It's easy to prepare, nutritious, and the perfect complement to any meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g Baby potatoes (Halved or quartered)

• 300 g Carrots (Sliced into 1/4-inch thick pieces)

• 200 g Zucchini (Sliced into half-moons)

• 4 cloves Garlic (Minced)

• 2 tbsp Olive oil (Extra virgin)

• 1 tbsp Dried thyme (Fresh can also be used)

• 1 tbsp Dried rosemary (Fresh can also be used)

• ¹⁄₂ tbsp Paprika (Adds smokiness)

• 1 tbsp Salt (Adjust to taste)

• ¹⁄₂ tbsp Black pepper (Freshly ground)

• 1 tbsp Fresh parsley (optional) (Chopped, for garnish)

How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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1. Step 1: Preheat the Oven

   Start by preheating your oven to 400°F (200°C). A hot oven is essential to achieve crispy edges on your potatoes while keeping the inside soft and tender.

   

2. Step 2: Prepare Your Vegetables

   • Potatoes: Halve or quarter the baby potatoes, leaving the skin on for texture and nutrients.
   • Carrots: Peel and slice the carrots into uniform 1/4-inch thick rounds to ensure even cooking.
   • Zucchini: Cut the zucchini into half-moons, similar in thickness to the carrots for consistency.
   

3. Step 3: Season the Vegetables

   In a large mixing bowl, combine all the vegetables. Drizzle with olive oil and add minced garlic, thyme, rosemary, paprika, salt, and pepper. Toss until all the vegetables are evenly coated with the oil and seasonings.

   

4. Step 4: Spread Out on a Baking Sheet

   Spread the seasoned vegetables out on a parchment-lined baking sheet in a single layer. Ensure that the pieces are not overcrowded; this allows them to roast and caramelize instead of steam.

   

5. Step 5: Roast Until Golden and Crispy

   Roast in the preheated oven for 35-40 minutes. Halfway through, toss the vegetables to ensure even browning. The potatoes should be crispy on the outside and tender inside, while the carrots and zucchini should be soft and caramelized.

   

6. Step 6: Garnish and Serve

   Once done, remove the tray from the oven. Transfer the roasted vegetables to a serving dish and garnish with freshly chopped parsley. A squeeze of lemon juice can also brighten up the flavors.

   

7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.

8. Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.

9. Serve hot ♨ and enjoy!

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 1.5g8%

Sodium 400mg17%

Potassium 700mg20%

Total Carbohydrate 35g12%

Dietary Fiber 5g20%

Sugars 6g

Protein 3g6%

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Vitamin A 1500 IU

Vitamin C 25 mg

Calcium 40 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a perfect way to enjoy seasonal vegetables with minimal effort. With a fragrant herb and garlic seasoning, it’s a delicious side dish for any occasion, whether it’s a family dinner or a special gathering.

Plus, with its simple ingredients and ease of preparation, this recipe is a great option for busy weeknights when you need a healthy, flavorful dish on the table fast.

So, get ready to enjoy crispy potatoes, caramelized carrots, and tender zucchini, all packed with natural flavors and nourishing goodness!

Keywords: Garlic herb roasted potatoes, roasted carrots, roasted zucchini, roasted vegetables, easy roasted veggies, vegan side dish, gluten-free roasted vegetables, healthy vegetable roast, Mediterranean roasted veggies, crispy roasted potatoes, roasted veggie medley, oven-roasted vegetables