Description
Mediterranean-inspired garlic herb roasted potatoes, carrots, and zucchini bring garden-fresh flavors to your dinner table. Crisp vegetable edges and aromatic herbs promise a simple yet delicious side dish you’ll crave again and again.
Ingredients
Scale
Vegetables:
- 3 medium potatoes, diced
- 2 large carrots, sliced
- 2 medium zucchinis, sliced
Herbs and Seasonings:
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Oils and Garnish:
- 2 tablespoons (30 milliliters) olive oil
- Fresh parsley (for garnish)
Instructions
- Arrange the oven rack in the middle position and heat to 400F (200C). Line a rimmed baking sheet with parchment paper for easy cleanup and non-stick roasting.
- Cube potatoes, slice carrots, and chop zucchini into uniform pieces to ensure even cooking and consistent texture.
- Transfer chopped vegetables into a spacious mixing bowl, creating ample room for thorough coating with seasonings.
- Drizzle olive oil over the vegetables, then sprinkle minced garlic, thyme, rosemary, salt, and black pepper. Toss vigorously to distribute herbs and seasonings evenly across all vegetable surfaces.
- Arrange seasoned vegetables in a single, uncrowded layer on the prepared baking sheet, allowing space between pieces for proper caramelization and crisp edges.
- Roast in the preheated oven for 25-30 minutes, rotating the baking sheet midway to promote uniform browning and prevent uneven cooking.
- Check vegetable tenderness by piercing with a fork; they should be golden-brown at the edges and soft when tested.
- Remove from oven and immediately sprinkle with freshly chopped parsley for a vibrant, fresh finish.
- Serve immediately while hot, presenting a colorful, aromatic side dish bursting with herbal and roasted flavors.
Notes
- Ensure even cutting of vegetables for uniform cooking and consistent texture throughout the dish.
- Avoid overcrowding the baking sheet to achieve crispy, caramelized edges and prevent steaming.
- Swap herbs based on seasonal availability or personal preference, like using oregano or basil instead of thyme and rosemary.
- Make the recipe vegan-friendly by using plant-based olive oil and ensuring all ingredients are dairy-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg