These Garlic Herb Roasted Potatoes, Carrots, and Zucchini Will Be Your New Favorite Side Dish

If you’re looking to elevate your side dish game with something that’s both delicious and easy to make, look no further. These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect addition to any meal. With their crispy edges and savory herb seasoning, this side dish is sure to become a new staple at your dinner table.

Why This Roasted Vegetable Medley Is a Must-Try

Flavor-Packed: The combination of garlic and fresh herbs brings out the natural sweetness of the vegetables and adds a burst of flavor.

Versatile: Perfectly complements a wide range of main courses, from roasted meats to vegetarian dishes.

Simple and Quick: Easy to prepare with minimal cleanup, making it ideal for busy weeknights or special occasions.

Ingredients

To create this flavorful roasted vegetable medley, you'll need:

1 lb baby potatoes, halved

3 large carrots, peeled and cut into chunks

2 medium zucchinis, sliced

3 tbsp olive oil

4 cloves garlic, minced

1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)

1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

1 tsp paprika

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Vegetables: In a large bowl, combine the halved baby potatoes, carrot chunks, and sliced zucchinis. Drizzle with olive oil and toss to coat.

Season the Vegetables: Add the minced garlic, chopped rosemary, thyme, paprika, salt, and pepper to the bowl. Toss everything together until the vegetables are evenly coated with the seasoning.

Roast the Vegetables: Spread the seasoned vegetables out in a single layer on a large baking sheet. Make sure they are not overcrowded to ensure they roast evenly.

Bake: Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and tender. Stir halfway through the cooking time for even roasting.

Garnish and Serve: Once done, remove the vegetables from the oven and transfer them to a serving dish. Garnish with fresh parsley if desired and serve hot.

Pro Tips

Uniform Cuts: Try to cut the vegetables into similar-sized pieces to ensure even cooking.

High Heat Roasting: Roasting at a high temperature helps the vegetables become crispy on the outside while remaining tender on the inside.

Add Variety: Feel free to mix in other vegetables like bell peppers or onions for added flavor and color.

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is more than just a side—it’s a flavorful, nutritious complement to any main course. Perfect for enhancing both weeknight dinners and holiday feasts, this recipe will quickly become your go-to for delicious roasted vegetables.

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