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Garlic Herb Roasted Potatoes, Carrots, and Zucchini: A Simple and Flavorful Side Dish
When it comes to comforting, wholesome side dishes, few are as universally loved as roasted vegetables. Garlic Herb Roasted Potatoes, Carrots, and Zucchini combine tender, flavorful vegetables with aromatic herbs and garlic, making them a perfect accompaniment to any main course. Whether you’re serving them with roasted meats, grilled chicken, or as a vegetarian meal on their own, this dish is sure to impress with its savory depth and mouthwatering aroma.
What makes this recipe so irresistible is its simplicity. With just a few basic ingredients, you can create a dish that is both easy to prepare and bursting with flavor. The roasted potatoes offer a crispy golden exterior, while the carrots and zucchini provide a sweet and tender contrast. The garlic and herb seasoning brings everything together, creating a perfect harmony of flavors.
Ingredients:
- 4 medium-sized potatoes (Yukon Gold or russet work best)
- 3 large carrots
- 2 medium zucchinis
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh, if you prefer)
- 1 teaspoon dried rosemary (or fresh)
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1 tablespoon grated parmesan cheese (optional, for extra flavor)
Instructions:
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). A high temperature ensures that the vegetables roast to perfection, achieving that crispy, golden texture on the outside while staying tender inside.
Step 2: Prepare the Vegetables
Wash and peel the potatoes and carrots. Cut the potatoes into bite-sized cubes, and slice the carrots into thick rounds or half-moons, depending on your preference. Slice the zucchini into half-moons or quarters (depending on the size), as zucchini cooks faster than potatoes and carrots and needs to be cut accordingly to ensure even roasting.
Step 3: Season the Vegetables
Place all the chopped vegetables in a large mixing bowl. Add the minced garlic, olive oil, dried thyme, dried rosemary, and dried oregano. Toss everything together until the vegetables are evenly coated in the oil and herbs. Season generously with salt and pepper to taste.
Step 4: Roast the Vegetables
Spread the seasoned vegetables in a single layer on a baking sheet. Make sure the vegetables aren’t overcrowded; this will help them roast evenly and become crispy. If necessary, use two baking sheets to ensure there’s enough space between the vegetables.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring once halfway through to ensure even cooking. Keep an eye on the vegetables as they roast, checking for that golden-brown color and crispy edges. The potatoes should be fork-tender, and the carrots and zucchini should be soft but still have a slight bite.
Step 5: Garnish and Serve
Once the vegetables are perfectly roasted, remove them from the oven. For an extra burst of freshness, garnish with chopped fresh parsley and a sprinkle of grated parmesan cheese (if using). The cheese will melt slightly over the warm vegetables, adding a delicious savory note.
