Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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Description

This wholesome roasted vegetable medley combines golden potatoes, sweet carrots, and tender zucchini tossed in a fragrant mix of garlic, olive oil, and fresh herbs. Perfectly caramelized in the oven, this dish delivers crispy edges, soft centers, and a mouthwatering aroma. It’s a versatile side dish that pairs beautifully with roasted meats, grilled chicken, or can stand alone as a hearty vegetarian option.

Ingredients For Garlic Herb Roasted Potatoes, Carrots, and Zucchini

  • 3 medium potatoes (Yukon Gold or red, cut into bite-sized chunks)

  • 3 medium carrots (peeled and sliced into thick sticks or rounds)

  • 2 medium zucchinis (cut into half-moons or thick slices)

  • 3 tbsp olive oil

  • 4 garlic cloves (minced)

  • 1 tsp dried thyme (or 1 tbsp fresh thyme)

  • 1 tsp dried rosemary (or 1 tbsp fresh rosemary)

  • 1 tsp dried oregano (or Italian seasoning)

  • Salt and black pepper to taste

  • 2 tbsp fresh parsley (chopped, for garnish)

  • Optional: squeeze of lemon juice before serving

 Instructions

  1. Preheat oven to 400°F (200°C).

  2. Prepare vegetables: Cut potatoes, carrots, and zucchini into uniform bite-sized pieces for even cooking.

  3. Season: In a large bowl, toss the vegetables with olive oil, garlic, thyme, rosemary, oregano, salt, and pepper until well coated.

  4. Roast: Spread vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 35–40 minutes, flipping halfway through, until potatoes are golden and carrots tender.

  5. Finish & Serve: Garnish with fresh parsley and a squeeze of lemon juice for brightness. Serve hot.

 Notes

  • Cutting vegetables to similar sizes ensures even roasting.

  • If potatoes are large, parboil them for 5–7 minutes before roasting to guarantee tenderness.

  • You can substitute or add other veggies like bell peppers, mushrooms, or onions.

  • For extra crispiness, avoid overcrowding the pan.

Tips

  • Use baby potatoes for a creamier texture.

  • Add a sprinkle of Parmesan cheese in the last 5 minutes of roasting for extra flavor.

  • If using fresh herbs, add half before roasting and half after for the best aroma.

  • Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer for crispiness.

 Servings

  • Serves 4 people as a side dish.

 Nutritional Info (per serving, approx.)

  • Calories: 180

  • Protein: 4g

  • Carbohydrates: 30g

  • Dietary Fiber: 6g

  • Sugars: 6g

  • Fat: 7g

  • Saturated Fat: 1g

  • Sodium: 180mg

  • Potassium: 780mg

Health Benefits

  • Potatoes: Provide energy-boosting complex carbs and potassium.

  • Carrots: Rich in beta-carotene for eye and skin health.

  • Zucchini: Low-calorie and hydrating, high in vitamin C and antioxidants.

  • Garlic & Herbs: Offer anti-inflammatory and immune-supporting properties.

  • Olive Oil: Supplies heart-healthy monounsaturated fats.

Q & A

Q1: Can I make this recipe in an air fryer?
Yes! Roast at 375°F (190°C) for 15–20 minutes, shaking halfway through.

Q2: How do I keep the zucchini from getting mushy?
Add zucchini halfway through roasting so it stays tender-crisp.

Q3: Can I make it ahead of time?
Yes, roast ahead and reheat in the oven at 375°F for 10 minutes to regain crispiness.

Q4: What protein pairs well with this dish?
Grilled chicken, baked salmon, roasted lamb, or even tofu/tempeh.

Q5: Is this recipe vegan and gluten-free?
Yes, it’s naturally both vegan and gluten-free.

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