Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 41 min
Ingredients: Fresh Ingredients; 1 lb baby potatoes (halved); 2 medium carrots (sliced into 1-inch pieces); 2 medium zucchinis (sliced into 1-inch pieces); 4 cloves garlic (minced); 2 tablespoons olive oil; Salt and pepper to taste; Spices and Seasonings; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon paprika

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Garlic Roasted Potatoes Carrots And Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a dish that brings the best of fresh vegetables to your table. This vibrant medley combines earthy potatoes, sweet carrots, and tender zucchini, all tossed with aromatic garlic and herbs. Roasting these veggies not only enhances their natural sweetness but also gives them a satisfying crispiness that’s hard to resist.

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Prep Time 10

Cook Time 30

Resting Time 1

Total Time 41

Course Main Course, Side Dish

Cuisine American

Servings Servings

Calories 150 kcal

Ingredients

Fresh Ingredients
1 lb baby potatoes halved
2 medium carrots sliced into 1-inch pieces
2 medium zucchinis sliced into 1-inch pieces
4 cloves garlic minced
2 tablespoons olive oil
Salt and pepper to taste
Spices and Seasonings
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika

Instructions

Prep

Preheat your oven to 425°F (220°C).
Wash and scrub 1 lb of baby potatoes. Cut them in half.
Peel 2 medium carrots and slice them into 1/4-inch rounds.
Rinse 2 medium zucchinis and slice them into 1/2-inch thick half-moons.
In a large mixing bowl, combine the baby potatoes, carrots, and zucchini.
Mince 4 cloves of garlic and add them to the bowl.
Drizzle 2 tablespoons of olive oil over the vegetables. Season with salt and pepper to taste.
Sprinkle in 1 teaspoon each of dried thyme, dried rosemary, and paprika. Toss everything together until evenly coated.

Cook

Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even cooking.
Check for doneness by poking the potatoes with a fork; they should be tender and golden brown.
Once done, remove from the oven and let cool for a few minutes before serving. Enjoy your flavorful roasted dish!

Notes

Choosing the Right Vegetables

Select quality vegetables for the best flavor and texture. Look for firm potatoes with smooth skins and avoid any with bruises or green spots. For zucchini, choose small to medium-sized ones that are firm and free from blemishes. Consider incorporating seasonal vegetables like bell peppers or Brussels sprouts for added variety. Remember that cutting each type of veggie into similar bite-sized pieces ensures even cooking, making this a practical dish even for small kitchen cooking.

Seasoning Suggestions

Seasoning plays a crucial role in enhancing the flavor of your roasted vegetables. Use extra virgin olive oil to help retain moisture and prevent drying out. Sprinkle with salt and pepper to elevate flavors, and don’t hesitate to experiment with fresh herbs and spices like garlic, parsley, oregano, and garlic powder. For an extra punch, consider adding parmesan cheese or brushing your roasted vegetables with garlic butter. These simple yet impactful seasonings ensure a delicious outcome in any kitchen setup, whether you’re cooking in a small space or an RV kitchen.

Serving Suggestions

Serve your garlic roasted potatoes, carrots, and zucchini as a delicious side dish alongside grilled meats or roasted chicken. The earthy flavors of the vegetables complement rich proteins beautifully, making it a versatile addition to any dinner table.

For a complete meal, pair these roasted veggies with quinoa or brown rice. The nuttiness of these grains balances the sweetness of the carrots and zucchini while adding a nice texture to your plate. If you’re cooking in a small kitchen or RV, this combination is not only satisfying but also easy to prepare.

Consider adding a fresh green salad drizzled with a light vinaigrette to brighten the meal. The crispness of the salad contrasts well with the tender roasted vegetables, creating an enjoyable dining experience. You can also sprinkle some feta cheese or fresh herbs like parsley or basil on top for extra flavor.

Storage and Reheating

To keep your Garlic Roasted Potatoes, Carrots, and Zucchini fresh and tasty, store leftovers properly. When you’re ready to enjoy them again, reheating is quick and easy.

Make-Ahead Instructions

You can prepare your roasted vegetables in advance. After roasting, allow them to cool completely before transferring to an airtight container. Store them in the refrigerator for up to 3 days.

Conclusion

You’ve got a delicious dish on your hands with these garlic roasted potatoes carrots and zucchini. It’s all about those vibrant flavors and satisfying textures that make every bite enjoyable. Whether you’re serving it up for a weeknight dinner or a gathering with friends it’s sure to impress.

Don’t hesitate to experiment with different veggies or seasonings to make it your own. This recipe is all about flexibility and creativity. Plus the leftovers are perfect for quick meals throughout the week. So go ahead and enjoy this tasty dish that’s as easy to make as it is to love. Happy cooking!

Nutrition

Serving: 1servingCalories: 150kcal

Keyword vegetarian

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