Delicious Garlic Herb Roasted Veggies Recipe

There’s something magical about the aroma of garlic wafting through your kitchen as you prepare a dish that warms the heart. Imagine crispy roasted potatoes mingling with tender carrots and vibrant zucchini, each bite bursting with flavor. If that hasn’t got your taste buds tingling yet, just wait until you take a forkful of these Garlic Herb Roasted Potatoes Carrots and Zucchini.

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Picture this: a cozy family dinner where laughter fills the air and everyone’s eyes light up at the sight of colorful veggies glistening on the table. This dish has been my go-to for impressing friends and family alike. Whether it’s a Sunday roast or a casual weeknight meal, it never fails to bring smiles!

I remember the first time I made these garlic herb roasted potatoes, carrots, and zucchini for my parents’ anniversary dinner. Their delighted expressions were priceless when they took their first bites!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: Choose small Yukon Gold or red potatoes for their creamy texture; they roast beautifully!
• Carrots: Fresh baby carrots add sweetness; you can also cut larger ones into sticks for added crunch.
• Zucchini: Pick firm zucchinis that are free from blemishes; they bring freshness to the mix.
• Garlic: Fresh minced garlic is essential for that aromatic punch; don’t skip this!
• Olive Oil: Use high-quality extra-virgin olive oil for drizzling; it enhances flavors significantly.
• Dried Herbs: A mix of dried oregano, thyme, and rosemary creates a fragrant seasoning blend.
• Salt & Pepper: Season with kosher salt and freshly cracked black pepper to taste; these are non-negotiable!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 425°F (220°C). While waiting for the oven to heat up, prepare your veggies by washing them thoroughly. Chop the potatoes into bite-sized pieces—this ensures even cooking—and slice the zucchini into half-moons.

In a large mixing bowl, combine all chopped veggies along with minced garlic. Drizzle generously with olive oil and sprinkle dried herbs over everything. Toss well until every piece is coated in deliciousness.

Spread the veggie mixture evenly onto a baking sheet lined with parchment paper—this makes cleanup easier! Ensure no pieces are overlapping so they roast evenly.

Season generously with salt and pepper before popping them into the preheated oven. Roast for about 25-30 minutes until golden brown—your kitchen will smell amazing!

Halfway through roasting time, give them a good stir to ensure even cooking—this way every piece gets its fair share of crispy goodness.

Once done, remove from the oven and let them cool slightly before serving. These garlic herb roasted potatoes, carrots, and zucchini are best enjoyed warm but still taste incredible at room temperature too!

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C). Chop all veggies into similar sizes for even cooking. Toss them with olive oil and garlic. Roast until golden brown and tender, about 25-30 minutes, stirring halfway through.

Add Your Touch

Feel free to swap in seasonal vegetables like bell peppers or asparagus. Add different herbs such as rosemary or thyme to elevate the flavor profile. A sprinkle of Parmesan cheese before serving offers a delightful twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply spread on a baking sheet and warm in the oven at 350°F (175°C) until heated through, about 10-15 minutes.

Sometimes I catch myself reminiscing about that dinner party where these roasted beauties stole the show. Friends couldn’t believe how simple yet flavorful they were—definitely a recipe worth sharing!

FAQ

Can I use frozen vegetables for Garlic Herb Roasted Potatoes Carrots and Zucchini?

Frozen vegetables can be used but may result in a softer texture after roasting.

What herbs work best with Garlic Herb Roasted Potatoes Carrots and Zucchini?

Thyme, rosemary, and parsley are fantastic choices to enhance the flavors beautifully.

How do I make Garlic Herb Roasted Potatoes Carrots and Zucchini spicier?

Add red pepper flakes or cayenne pepper for an extra kick of heat!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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• Author: Emma Taylor
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant, flavor-packed side dish that elevates any meal with its delicious simplicity and wholesome ingredients.

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Ingredients

Scale 1x2x3x

• 1 lb Yukon Gold potatoes, diced
• 1 lb baby carrots
• 2 medium zucchinis, sliced
• 4 cloves garlic, minced
• 3 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced potatoes, baby carrots, zucchini slices, and minced garlic.
3. Drizzle with olive oil and sprinkle with oregano, thyme, rosemary, salt, and pepper. Toss until well coated.
4. Spread the mixture evenly on a parchment-lined baking sheet.
5. Roast for 25-30 minutes or until golden brown, stirring halfway through for even cooking.
6. Allow to cool slightly before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 3g
• Sodium: 250mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg