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1. **Preheat the Oven**
Preheat your oven to 400°F (200°C). This high heat will ensure the vegetables get crispy on the outside and tender on the inside.
2. **Prepare the Vegetables**
Start by washing and peeling the potatoes and carrots. Cut the potatoes into bite-sized cubes, the carrots into thick slices, and the zucchinis into half-moons. Make sure the pieces are roughly the same size so they cook evenly.
3. **Toss in Olive Oil and Herbs**
In a large mixing bowl, combine the chopped potatoes, carrots, and zucchini. Drizzle with olive oil, and then add the minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
4. **Roast the Vegetables**
Spread the seasoned vegetables in a single layer on a baking sheet. If you need more space, use two baking sheets to ensure the vegetables are not overcrowded. This allows them to roast evenly and get a nice crisp texture.
5. **Roast for 25-30 Minutes**
Place the baking sheet(s) in the preheated oven and roast for 25-30 minutes, or until the vegetables are golden brown and fork-tender. Halfway through the cooking time, toss the vegetables to ensure they cook evenly on all sides.
6. **Garnish and Serve**
Once the vegetables are done, remove them from the oven and transfer them to a serving dish. Garnish with fresh chopped parsley for an extra burst of color and flavor. Serve immediately alongside your favorite main dish.
#### Why This Recipe Works:
1. **Versatile Vegetables**
The combination of potatoes, carrots, and zucchini provides a great variety of textures and flavors. Potatoes offer a hearty and starchy base, carrots add natural sweetness, and zucchini brings a mild, tender texture that complements the other two.
2. **Garlic and Herbs**
Garlic is a flavor powerhouse that infuses the vegetables with depth and warmth. The dried herbs—thyme, rosemary, and oregano—add an earthy, aromatic quality that pairs perfectly with the roasted vegetables.
3. **Simple Preparation**
This recipe requires minimal effort—just chopping and tossing! It’s ideal for busy weeknights or when you’re in need of an easy side dish that packs a lot of flavor without much work.
4. **Healthy and Nutritious**
This dish is packed with vitamins, fiber, and antioxidants from the vegetables. Olive oil adds heart-healthy fats, and the herbs give it a fragrant, aromatic boost. It’s a well-rounded, guilt-free side dish for any meal.
#### Tips for Perfect Roasted Vegetables:
– **Cut the vegetables evenly**: To ensure all the vegetables cook at the same rate, try to cut them into similar-sized pieces. Smaller pieces will cook faster, while larger ones will take longer.
– **Don’t overcrowd the pan**: Give the vegetables plenty of room to roast. Overcrowding leads to steaming rather than roasting, and you’ll miss out on that crispy texture.
– **Customize the herbs**: Feel free to experiment with your favorite herbs. Fresh thyme or rosemary will work just as well as dried. You can even add a pinch of red pepper flakes for some heat.
– **Add cheese (optional)**: For a richer flavor, sprinkle some grated Parmesan cheese on top of the vegetables during the last 5 minutes of roasting. The cheese will melt into a savory, crispy layer.
#### Serving Suggestions:
These garlic herb roasted vegetables pair wonderfully with a wide variety of dishes, including roasted chicken, grilled steak, or even a hearty vegetarian meal. They’re also great for meal prep, as the leftovers can be used in salads, wraps, or grain bowls.
In just 30 minutes, you’ll have a flavorful and healthy side dish that’s sure to impress everyone at the table. Give this Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe a try next time you need a quick, nutritious, and tasty addition to your meal!
