Description
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe features tender baby potatoes, sweet carrots, and fresh zucchini, all roasted to perfection with a flavorful blend of garlic, thyme, rosemary, paprika, and olive oil. This simple yet delicious side dish is perfect for any meal and offers a healthy, colorful way to enjoy your vegetables.
Ingredients
Scale
Vegetables
- 2 pounds baby potatoes
- 2 medium carrots
- 2 medium zucchinis
Seasonings and Oil
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting your vegetables evenly.
- Wash Potatoes: Thoroughly wash the baby potatoes under cold water to remove any dirt or impurities.
- Dry Potatoes: Pat the potatoes dry using a clean towel to remove excess moisture which helps them roast better.
- Cut Potatoes: Cut the baby potatoes into halves or quarters depending on their size, making sure the pieces are uniform for even cooking.
- Prepare Carrots: Peel the carrots and trim off both ends to clean and prepare them.
- Cut Carrots: Slice the carrots into 1-inch pieces or rounds to match a good roasting size.
- Wash Zucchinis: Rinse the zucchinis under cold water and pat them dry to remove moisture.
- Cut Zucchinis: Slice the zucchinis into 1-inch pieces, then halve or quarter the slices to get uniform vegetable pieces.
- Combine Vegetables: Place all the cut potatoes, carrots, and zucchinis into a large mixing bowl.
- Add Olive Oil: Pour the olive oil over the vegetables in the bowl to help coat and roast them perfectly.
- Season Vegetables: Add minced garlic, chopped fresh thyme, chopped fresh rosemary, salt, black pepper, and paprika to the bowl.
- Toss to Coat: Toss all the vegetables thoroughly until they are evenly coated with oil and seasoning for maximum flavor.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a baking sheet, ensuring they are not overcrowded for even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring halfway through for even cooking.
- Check Doneness: Pierce the vegetables with a fork to test tenderness; they should be tender with slightly golden edges.
- Additional Roasting: If the vegetables need more time, continue roasting for an additional 5 to 10 minutes until fully cooked.
- Serve: Remove the baking sheet from the oven and serve the garlic herb roasted potatoes, carrots, and zucchini hot as a delicious side dish.
Notes
- For extra crispiness, use a baking sheet with a rim to allow air circulation around the vegetables.
- Feel free to substitute fresh herbs with 1 teaspoon dried thyme and 1 teaspoon dried rosemary if fresh is unavailable.
- This dish pairs well with grilled meats, roasted chicken, or as a hearty vegetarian entrée.
- To keep the vegetables warm, cover them loosely with foil after roasting.
- You can add other root vegetables like parsnips or sweet potatoes for variety.
