Garlic Herb Roasted Potatoes, Carrots, and Zucchini

• 2 medium potatoes, cut into 1-inch cubes (Russet or Yukon Gold work well)
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish, optional)
• Lemon wedges (for serving, optional)

Instructions:
Step 1: Preheat the Oven and Prepare Vegetables
Preheat Oven: Preheat your oven to 400°F (200°C). Roasting at this temperature allows the vegetables to become perfectly crispy while staying tender on the inside.
Prepare the Vegetables: Wash, peel (if necessary), and cut the potatoes, carrots, and zucchini into even-sized pieces. This ensures they cook uniformly. The potatoes and carrots will take longer to cook than the zucchini, so cutting them into slightly smaller pieces will help everything roast evenly.
Step 2: Season the Vegetables
Toss with Olive Oil: Place the cut potatoes, carrots, and zucchini in a large mixing bowl. Drizzle with olive oil and toss until everything is evenly coated.
Add the Herbs and Garlic: Add the minced garlic, thyme, rosemary, oregano, salt, and pepper to the bowl. Toss again to make sure the vegetables are well-seasoned.
Optional Tip: If you’re using fresh herbs, chop them finely to release more flavor. For an extra burst of citrusy freshness, you can also add a little bit of lemon zest to the mixture.
Step 3: Roast the Vegetables
Arrange on a Baking Sheet: Spread the seasoned vegetables out in a single layer on a baking sheet. Make sure the vegetables are not overcrowded, as this will help them roast more evenly and achieve a crispy texture. If necessary, use two baking sheets to give them more space.
Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are golden brown and tender. Halfway through cooking, give the vegetables a stir or flip them with a spatula to ensure even browning. The potatoes and carrots should be fork-tender, and the zucchini should be lightly browned but still holding its shape.
Step 4: Serve and Garnish
Final Touches: Once the vegetables are done, remove them from the oven. Give them a final sprinkle of salt and pepper to taste.
Garnish: For a fresh pop of color, garnish with chopped fresh parsley. You can also serve with lemon wedges on the side for a zesty kick. The citrus will add a bright, refreshing contrast to the savory roasted vegetables.
Why You’ll Love Garlic Herb Roasted Potatoes, Carrots, and Zucchini:
Simple and Healthy: This dish is packed with nutrients, from the vitamins in the carrots and zucchini to the fiber and potassium in the potatoes. The olive oil and herbs give it plenty of flavor without being heavy, making it a perfect choice for those looking to enjoy a healthier side.
Versatile: These roasted vegetables pair well with a variety of dishes. Whether you’re serving them alongside grilled chicken, steak, pork chops, or a meatless main like quinoa or roasted tofu, this side dish complements a wide range of flavors.
Easy to Make: It requires minimal prep time and only a few ingredients. Toss everything together, pop it in the oven, and let the heat do the work for you. Plus, there’s minimal cleanup—just one pan!
Customizable: Feel free to experiment with different herbs and spices. For example, swap out rosemary for sage, add a sprinkle of paprika or cayenne for a little heat, or use fresh garlic for a more intense flavor. You can also switch out the vegetables based on what’s in season or what you have on hand.
Tips for the Best Roasted Vegetables:
Cut Evenly: To ensure all the vegetables cook at the same rate, try to cut them into similarly sized pieces. The potatoes and carrots should be cut a little smaller than the zucchini since they take longer to cook.
Don’t Overcrowd: Spacing the vegetables out on the baking sheet is key to achieving that perfectly crispy exterior. Overcrowding can trap steam, which can cause the vegetables to become soggy rather than roasted and crisp.
Use Fresh Herbs for More Flavor: While dried herbs work great, using fresh thyme and rosemary can really elevate the dish. Fresh herbs have a stronger, brighter flavor that pairs wonderfully with the roasted vegetables.
Toss Halfway Through: Stir the vegetables halfway through the roasting process to ensure they brown evenly. This will help the carrots and potatoes get nice and crispy on all sides.
Serving Suggestions:
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is perfect on its own as a light and healthy meal, or as a side to a more substantial entrée. Here are some ideas for what to serve it with:

Grilled Meat: Pair with grilled chicken, steak, or pork for a classic, well-rounded meal.
Roasted Fish: The freshness of zucchini pairs perfectly with light, flaky fish like salmon or tilapia.
Quinoa or Rice: For a vegetarian or vegan meal, serve the roasted vegetables with a grain like quinoa, couscous, or wild rice.
Salad: Pair with a fresh green salad to add some crunch and brightness to your meal.
Why This Recipe Works:
There’s something magical about the combination of garlic and herbs when it comes to roasted vegetables. The heat of the oven brings out the natural sweetness in the carrots and the earthiness in the potatoes, while the zucchini adds a light and fresh contrast. The garlic and herbs infuse the vegetables with flavor, creating a side dish that’s aromatic, savory, and perfectly balanced.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a dish that can be made quickly and easily, but it feels like a special treat. Whether you’re feeding a crowd or preparing a cozy meal for yourself, this side dish will never disappoint. It’s a comforting, nutritious, and delicious addition to any dinner table, and it’s versatile enough to be enjoyed year-round.

Final Thoughts:
This simple but flavorful side dish is a great way to incorporate more vegetables into your meals without sacrificing taste. The garlic, olive oil, and herbs bring out the best in each vegetable, making it a crowd-pleaser for any occasion. Whether you’re cooking for a weeknight family dinner or a weekend celebration, Garlic Herb Roasted Potatoes, Carrots, and Zucchini will always hit the spot.

So next time you’re wondering what to serve with your main course, give this recipe a try—you’ll be amazed at how something so simple can taste so good.