Garlic Herb Roasted Vegetables Recipe
Introduction
This Garlic Herb Roasted vegetable dish is a simple and flavorful way to enjoy a medley of fresh produce. Perfect as a side or a light main, these tender, golden vegetables bring comforting aromas and vibrant colors to your table.
Ingredients
- 3 medium potatoes, diced
- 2 large carrots, sliced
- 2 medium zucchinis, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine diced potatoes, sliced carrots, and zucchini. Add olive oil, minced garlic, thyme, rosemary, salt, and pepper; mix until evenly coated.
- Step 3: Spread the vegetable mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through until tender and golden brown.
- Step 4: Garnish with freshly chopped parsley before serving warm.
Tips & Variations
- For extra crispiness, make sure the vegetables are spread out without overlapping on the baking sheet.
- Try adding other herbs like oregano or basil for a different flavor profile.
- Swap out zucchinis for bell peppers or green beans to change up the texture.
- If you prefer a spicier kick, sprinkle red pepper flakes before roasting.
Storage
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep their texture intact. Avoid reheating multiple times to maintain flavor and freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh herbs instead of dried?
Yes, fresh herbs can be used. Use about three times the amount of fresh herbs compared to dried to achieve a similar flavor.
Can I prepare this recipe ahead of time?
You can chop and season the vegetables a few hours in advance, then roast just before serving to keep them fresh and crispy.
PrintGarlic Herb Roasted Vegetables Recipe
A simple and flavorful Garlic Herb Roasted Vegetable recipe featuring potatoes, carrots, and zucchinis tossed in olive oil, garlic, and herbs, then perfectly roasted until tender and golden brown. An easy side dish that’s both healthy and delicious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 3 medium potatoes, diced
- 2 large carrots, sliced
- 2 medium zucchinis, sliced
Seasoning
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the vegetables: In a large bowl, combine the diced potatoes, sliced carrots, and zucchinis. Add olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix thoroughly until all the vegetables are well coated with the oil and seasonings.
- Roast the vegetables: Spread the seasoned vegetable mixture evenly in a single layer on the prepared baking sheet. Place in the oven and roast for 25-30 minutes, stirring halfway through the cooking time to promote even browning and tenderness.
- Garnish and serve: Once the vegetables are tender and have a golden-brown color, remove from the oven. Garnish with freshly chopped parsley before serving warm.
Notes
- You can substitute fresh herbs for dried if you prefer, using about three times the amount.
- Make sure to cut the vegetables into similar sizes for even cooking.
- Feel free to add other root vegetables like parsnips or sweet potatoes for variety.
- Roasting time may vary slightly depending on your oven and the size of the vegetable pieces.
Keywords: roasted vegetables, garlic herb roasted, roasted potatoes, healthy side dish, oven roasted veggies
