Garlic Herb Roasted Potatoes Carrots and Zucchini

If you're looking for a delicious, easy, and healthy side dish, Garlic Herb Roasted Potatoes, Carrots, and Zucchini is the perfect choice. This recipe brings out the natural sweetness of the vegetables while infusing them with rich garlic and herb flavors. Perfect for weeknight dinners, holiday feasts, or meal prepping, these roasted veggies complement a variety of main dishes like grilled chicken, steak, or fish.

Why You'll Love This Recipe

• Simple Ingredients – Uses fresh vegetables and pantry staples.
• Full of Flavor – A delicious blend of garlic, herbs, and roasted goodness.
• Healthy & Nutritious – Packed with vitamins, fiber, and antioxidants.
• Easy to Make – Minimal prep and hands-off roasting make it effortless.

Ingredients You'll Need

• 3 cups baby potatoes (halved)
• 2 large carrots (peeled and sliced)
• 2 medium zucchini (sliced into rounds)
• 3 tbsp olive oil
• 3 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika (optional)
• ¼ cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Prepare the Vegetables

• Wash and dry the potatoes, carrots, and zucchini.
• Cut baby potatoes in half, carrots into thin rounds, and zucchini into ½-inch slices.

3. Season the Vegetables

• In a large bowl, mix olive oil, minced garlic, oregano, thyme, rosemary, salt, pepper, and smoked paprika.
• Add the potatoes and carrots to the bowl first, tossing to coat evenly.
• Spread them on the baking sheet in a single layer.
• Roast for 20 minutes before adding zucchini to prevent overcooking.

4. Roast the Vegetables

• After 20 minutes, add the zucchini slices to the baking sheet. Toss gently with the other veggies.
• Continue roasting for 15-20 more minutes, or until the potatoes are crispy and golden brown.
• If using Parmesan cheese, sprinkle it over the vegetables in the last 5 minutes of roasting.

5. Serve and Enjoy

• Remove from the oven and let them cool slightly.
• Garnish with fresh parsley and serve warm.

Delicious Variations

1. Spicy Kick

• Add ½ tsp red pepper flakes for a little heat.

2. Lemon Herb Flavor

• Drizzle with fresh lemon juice before serving for extra brightness.

3. Cheesy Goodness

• Use mozzarella or feta cheese instead of Parmesan for a different twist.

Nutritional Benefits

• Potatoes – Provide fiber, Vitamin C, and potassium.
• Carrots – Rich in beta-carotene, great for eye health.
• Zucchini – Low in calories, high in antioxidants.
• Olive Oil – A heart-healthy fat with anti-inflammatory properties.

Pro Tips for the Best Roasted Veggies

• Cut Evenly – Make sure vegetables are uniform in size for even cooking.
• Don’t Overcrowd – Spread them out to allow proper roasting.
• Stir Halfway – Toss them halfway through cooking for even crispiness.
• Use Fresh Herbs – If available, fresh rosemary and thyme add a stronger flavor.

Frequently Asked Questions (FAQs)

Can I Use Other Vegetables?

Yes! Bell peppers, Brussels sprouts, or sweet potatoes make great additions.

How Do I Store Leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes to retain crispiness.

Can I Make This in an Air Fryer?

Yes! Cook at 375°F (190°C) for 15-18 minutes, shaking the basket halfway through.

Conclusion

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful dish that brings out the best in fresh vegetables. Whether you’re making it for a family meal or a holiday gathering, it’s guaranteed to be a hit. Give this easy recipe a try, and enjoy a healthy, delicious side dish that pairs well with any main course!