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Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
3 medium potatoes, cubed
4 carrots, sliced
2 zucchinis, sliced
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
Salt and pepper, to taste
Optional: Fresh parsley, chopped for garnish
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Vegetables:
Wash and peel the potatoes and carrots. Cube the potatoes and slice the carrots into thin rounds or sticks, depending on your preference.
Wash the zucchinis and slice them into rounds. Try to keep the slices of all vegetables approximately the same thickness for even cooking.
Season the Vegetables:
In a large mixing bowl, combine the cubed potatoes, sliced carrots, and zucchini slices.
Add the minced garlic, olive oil, dried thyme, rosemary, oregano, salt, and pepper to the bowl. Mix everything together until the vegetables are uniformly coated with the oil and seasonings.
Roast the Vegetables:
Arrange the seasoned vegetables in an even layer on the prepared baking sheet. Ensure they are in a single layer and not overcrowded to promote even roasting.
Place in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown. Give the vegetables a gentle stir halfway through the cooking time to ensure they brown evenly.
Serve:
After roasting, take the vegetables out of the oven. If desired, sprinkle with freshly chopped parsley for a burst of color and additional flavor.
Serve hot as a side dish with your favorite protein or enjoy them on their own as a tasty and healthy snack.
Tips:
Uniform Cutting: Ensure all the vegetables are cut into similar-sized pieces to ensure they cook evenly.
Variations: Feel free to add other vegetables like bell peppers or onions to the mix for added flavor and color. You can also experiment with other herbs like basil or marjoram for different flavor profiles.
Storage: Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Conclusion:
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a versatile and easy-to-make dish that adds a healthy and flavorful touch to any meal. It’s perfect for busy weeknights and can be customized with various herbs and vegetables based on your preferences or what you have on hand. Enjoy this delicious mix of roasted vegetables and make the most of your side dishes!