Garlic Herb Roasted Potatoes, Carrots, and Zucchini - A Flavorful Side Dish

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious side dish that combines the earthy flavors of roasted vegetables with the aromatic essence of garlic and fresh herbs. This recipe is a perfect way to elevate simple ingredients like baby potatoes, carrots, and zucchini by roasting them until tender and golden. The dish works well as a complement to both weeknight dinners and festive gatherings, providing a healthy and flavorful option that pairs with almost any main course. Let’s explore the ingredients you’ll need to make this easy and flavorful dish.

Ingredients

• Zucchini: 12 oz of zucchini, cut into bite-sized pieces. Zucchini adds a mild flavor and tender texture to the dish.
• Garlic: 4 cloves of minced garlic give the vegetables a rich, savory flavor that pairs perfectly with the herbs.
• Thyme: 1 tablespoon of fresh minced thyme brings a fragrant and earthy note to the roasted vegetables.
• Rosemary: 1 tablespoon of fresh minced rosemary adds a woodsy, slightly piney flavor that enhances the overall dish.
• Carrots: 1 lb of medium carrots, scrubbed and cut into chunks, contribute sweetness and a vibrant color.
• Baby Potatoes: 1 1/4 lb of baby potatoes, halved, provide a hearty base and crisp up beautifully when roasted.
• Olive Oil: 3 tablespoons of olive oil coat the vegetables, helping them roast to perfection while adding richness.
• Salt and Pepper: A generous amount of salt and pepper to season the vegetables, bringing out all their natural flavors.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400ºF (200ºC) and position a rack in the center. This ensures even roasting and helps the vegetables caramelize properly.

Step 2: Season the Potatoes and Carrots

In a large bowl, combine the halved baby potatoes and chopped carrots with 2 1/2 tablespoons of olive oil. Add the minced thyme, rosemary, salt, and pepper. Toss the vegetables to ensure they are evenly coated with the oil and seasonings.

Step 3: Roast the Potatoes and Carrots

Spread the seasoned potatoes and carrots in a single layer on a rimmed baking sheet. Roast them in the preheated oven for 20 minutes. This allows the vegetables to start cooking and crisping up before adding the zucchini and garlic.

Step 4: Prepare the Zucchini

While the potatoes and carrots are roasting, toss the cut zucchini with the remaining 1/2 tablespoon of olive oil and a pinch of salt in a separate bowl. Set aside until ready to add to the roasting vegetables.

Step 5: Add the Zucchini and Garlic

After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the seasoned zucchini and minced garlic to the potatoes and carrots. Toss everything together on the baking sheet, making sure the vegetables are spread out in an even layer to ensure even cooking.

Step 6: Finish Roasting

Return the baking sheet to the oven and roast for another 20 minutes, or until the vegetables are tender and lightly browned. The garlic and herbs will infuse the vegetables with their aromatic flavors during this final roast.

Step 7: Serve

Once the vegetables are roasted to perfection, remove them from the oven and serve warm. Enjoy the delightful combination of garlic, herbs, and roasted vegetables as a flavorful side dish.

Serving and Storage Tips

Serve these Garlic Herb Roasted Potatoes, Carrots, and Zucchini fresh out of the oven as a side dish to accompany your favorite proteins like roasted chicken, grilled steak, or baked fish. The natural sweetness of the carrots pairs beautifully with the savory notes of garlic and herbs. If you want to add a touch of freshness, garnish the vegetables with some freshly chopped parsley or a squeeze of lemon juice just before serving. This dish is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350ºF (175ºC) until warmed through, or use the microwave for a quicker option. To prevent the zucchini from becoming too soft, avoid cutting it too thin. Keeping the pieces a little thicker helps maintain their texture during roasting.

Helpful Notes

For an extra crispy finish, you can toss the vegetables under the broiler for the last 2-3 minutes of roasting. This will give them an irresistible golden-brown exterior. If you want to switch things up, feel free to experiment with other vegetables like bell peppers, sweet potatoes, or Brussels sprouts. Just be mindful of their roasting times to ensure they cook evenly. Don’t have fresh herbs on hand? You can easily substitute dried thyme and rosemary. Use 1 teaspoon of each dried herb in place of the fresh ones.

Tips from well-known chefs

Ina Garten: When roasting vegetables, always use a hot oven and give the vegetables plenty of space on the baking sheet. Crowding them too closely can cause them to steam instead of roast. Gordon Ramsay: Season the vegetables generously with salt before roasting. Salt helps draw out moisture and intensifies the natural flavors of the vegetables. Rachael Ray: For a bit of extra flavor, try drizzling the roasted vegetables with balsamic glaze or your favorite vinaigrette just before serving.