Garlic Herb Roasted Potatoes, Carrots, and Zucchini
(A Delicious and Healthy Roasted Veggie Dish)
Description
This garlic herb roasted vegetable medley is a simple, flavorful side dish that pairs well with any meal. The potatoes become crispy on the outside and soft on the inside, while the carrots bring a natural sweetness, and the zucchini adds a light and fresh contrast. Infused with olive oil, garlic, and rosemary, this dish is both comforting and nutritious.
Ingredients
- 4 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp dried rosemary
- 1 tsp dried thyme (optional)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional, for extra flavor)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Prepare the Vegetables
- Wash and dice the potatoes into bite-sized chunks.
- Peel and slice the carrots into thick rounds.
- Slice the zucchini into rounds or half-moons.
Step 3: Season the Vegetables
- In a large bowl, combine potatoes, carrots, and zucchini.
- Add olive oil, garlic, rosemary, thyme, salt, black pepper, and paprika.
- Toss everything well until the veggies are evenly coated.
Step 4: Roast to Perfection
- Spread the vegetables in a single layer on the baking sheet.
- Roast for 30-40 minutes, stirring halfway through, until potatoes are golden and crispy, and carrots are tender.
- Remove from oven and sprinkle with fresh parsley.
Step 5: Serve & Enjoy!
- Serve warm as a side dish with grilled chicken, steak, or fish, or enjoy as a vegetarian main course.
Notes & Tips
✅ For extra crispiness, bake at 425°F (220°C) for the last 5 minutes.
✅ Make it spicy by adding red pepper flakes or cayenne pepper.
✅ Add protein by tossing in chickpeas or tofu before roasting.
✅ Meal prep friendly – Store in an airtight container in the fridge for up to 4 days.
✅ Air fryer option – Cook at 375°F (190°C) for 20-25 minutes, shaking halfway.
Servings & Nutritional Info
Servings: 4-6
Per serving (approx.):
- Calories: ~180-220
- Protein: ~3g
- Carbs: ~30g
- Fat: ~7g
- Fiber: ~5g
Benefits of This Recipe
✔ Rich in fiber – Aids digestion and keeps you full.
✔ Loaded with vitamins – Carrots (Vitamin A), zucchini (Vitamin C), potatoes (Potassium).
✔ Heart-healthy – Olive oil provides good fats.
✔ Low-calorie & nutritious – A great side dish for a balanced meal.
Q&A (Frequently Asked Questions)
❓ Can I use sweet potatoes instead of regular potatoes?
✔ Yes! Sweet potatoes add extra fiber and antioxidants.
❓ What other vegetables can I add?
✔ Try bell peppers, Brussels sprouts, or mushrooms for variety.
❓ Can I make this ahead of time?
✔ Yes! Roast and store in the fridge, then reheat in the oven at 350°F (175°C) for 10 minutes.
❓ How do I keep the zucchini from getting mushy?
✔ Add zucchini halfway through cooking to keep it firmer.
Enjoy your Garlic Herb Roasted Potatoes, Carrots, and Zucchini—a simple, flavorful, and healthy side dish perfect for any occasion! 🥔🥕🫛🍽️✨