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Garlic Herb Roasted Vegetables Recipe

4.7 from 88 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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