Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful dish that brings together crunchy vegetables and bold flavors. This easy recipe is perfect for any meal and makes a fantastic side dish. The combination of garlic, herbs, and fresh vegetables makes it not only tasty but also visually appealing!

Why Make This Recipe

This recipe is a great way to enjoy healthy vegetables without losing any flavor. Roasting the vegetables brings out their natural sweetness and gives them a satisfying crispiness. Plus, it’s a simple recipe that requires minimal prep time and uses everyday ingredients. It’s perfect for busy weeknights or even special occasions!

How to Make Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients

• 1 pound baby potatoes, halved
• 3 medium carrots, peeled and cut into sticks
• 2 medium zucchini, sliced into half-moons
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss potatoes, carrots, and zucchini with olive oil, garlic, Italian seasoning, thyme, salt, and pepper.
3. Spread vegetables evenly on the baking sheet in a single layer.
4. Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and golden brown on the edges.
5. Remove from the oven and sprinkle with fresh parsley before serving.

How to Serve Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Serve these roasted vegetables hot as a side dish with your favorite main course. They pair well with grilled meats, fish, or even a hearty pasta. You can also top them with some grated cheese or serve them with a yogurt sauce for added flavor.

How to Store Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes until they are warmed through and slightly crispy again.

Tips to Make Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini

• Cut the vegetables into even sizes for uniform cooking.
• Make sure not to crowd the baking sheet; this helps the veggies to crisp up instead of steam.
• Feel free to add your favorite vegetables, like bell peppers or broccoli, for variety.

Variation

You can easily customize this recipe by using different herbs or spices. Try adding some paprika for a smoky flavor or some chili flakes for a touch of heat. Seasonal vegetables can also be swapped in based on what you have on hand.

FAQs

Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables but adjust the roasting time as they may require longer to cook.

Q: What if I don’t have Italian seasoning?
A: You can create your own mix using equal parts of dried basil, oregano, and rosemary.

Q: Can I prepare this dish in advance?
A: It’s best to prepare and roast them just before serving for the best texture. However, you can chop the vegetables ahead of time and store them in the fridge.

Enjoy making and sharing this Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish! It’s a healthy and delicious way to add more veggies to your meals.