Description
Delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a simple yet flavorful side dish. This recipe features tender vegetables with caramelized edges, infused with garlic and herbs. It’s a versatile and wholesome addition to any meal.
Ingredients
Scale
- 2 pounds Yukon Gold or Red Bliss Potatoes, scrubbed clean
- 1 pound Carrots, peeled or scrubbed
- 2 medium Zucchini, about 1 to 1.5 pounds total
- ¼ cup + 2 tablespoons Extra Virgin Olive Oil, divided
- 6–8 cloves Fresh Garlic, minced (about 2 tablespoons)
- 2 tablespoons Fresh Rosemary, finely chopped (or 1 tablespoon dried)
- 1 tablespoon Fresh Thyme, finely chopped (or ½ tablespoon dried)
- 1 teaspoon Dried Oregano
- 1 ½ teaspoons Sea Salt, or to taste
- ½ teaspoon Freshly Ground Black Pepper, or to taste
- Optional: ½ teaspoon Smoked Paprika
- Optional: ¼ teaspoon Onion Powder
- Optional: 2 tablespoons Fresh Parsley, chopped, for garnish
- Optional: Zest of ½ Lemon, for a bright finish
Instructions
- Prepare the Potatoes: Scrub and pat dry 2 pounds of potatoes. Cut into roughly 1-inch uniform cubes.
- Prepare the Carrots: Scrub or peel and trim 1 pound of carrots. Slice into ½-inch thick rounds or half-moons.
- Prepare the Zucchini: Wash and trim the ends of 2 medium zucchinis. Cut into ¾-inch thick rounds or half-moons. Set aside.
- Craft the Coating: In a large bowl, combine ¼ cup olive oil, minced garlic, chopped rosemary, chopped thyme, dried oregano, sea salt, black pepper, and any optional spices. Stir well.
- Coat Potatoes and Carrots: Add the prepared potatoes and carrots to the bowl with the herb mixture. Toss thoroughly until evenly coated.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F (200°C). Line one or two large baking sheets with parchment paper.
- Initial Roast: Spread the coated potatoes and carrots in a single layer on the baking sheet(s). Roast for 20-25 minutes.
- Prepare Zucchini: While potatoes and carrots roast, toss the zucchini with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper.
- Add Zucchini and Continue Roasting: Remove baking sheets from oven. Add the seasoned zucchini to the sheet(s), tossing gently with the partially roasted vegetables. Redistribute into a single layer.
- Final Roast: Return to the oven and roast for another 15-20 minutes, or until all vegetables are tender and have caramelized edges.
- Finish and Serve: Remove from oven. Garnish with optional fresh parsley and lemon zest, if using. Let rest for 5 minutes before serving hot.
Notes
- Ensure uniform vegetable sizing for even cooking.
- Do not overcrowd the baking sheets to promote roasting instead of steaming.
- Taste and adjust seasoning before serving.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers in a 350°F oven for 10-15 minutes.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: Approx. 350-400 kcal (will vary based on exact quantities and oil used)
- Sugar: Approx. 8-12g
- Sodium: Approx. 600-800mg (depending on salt added)
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 3-4g
- Unsaturated Fat: Approx. 15-18g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 6-8g
- Protein: Approx. 5-7g
- Cholesterol: 0mg