There’s nothing quite like the aroma of fresh herbs and garlic filling your kitchen as you prepare a wholesome, crispy roasted vegetable dish. This recipe combines the earthy flavors of potatoes, the natural sweetness of carrots, and the tender bite of zucchini. It’s a simple, yet delightful, side dish that pairs well with almost any main course. Here’s how to create this delicious and nutritious dish.
Ingredients:
- 4 medium potatoes (Yukon Gold or Red potatoes work well)
- 3 large carrots
- 2 medium zucchinis
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 teaspoon fresh parsley (chopped)
- Salt and pepper to taste
- Optional: 1 teaspoon paprika or smoked paprika for an extra flavor boost
Method:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the Vegetables:
- Wash and peel the potatoes and carrots. Cut them into bite-sized cubes, roughly 1-inch pieces.
- Wash the zucchinis, and trim off the ends. Slice them into thick rounds or half-moons, depending on the size.
- Place the potatoes and carrots into a large mixing bowl.
- Season the Potatoes and Carrots:
- Drizzle the olive oil over the potatoes and carrots.
- Add the minced garlic, rosemary, thyme, salt, pepper, and paprika (if using).
- Toss everything together until the vegetables are well-coated with the oil and seasonings.
- Roast the Potatoes and Carrots:
- Spread the seasoned potatoes and carrots in a single layer on the prepared baking sheet.
- Place them in the preheated oven and roast for 20 minutes.
- Add the Zucchini:
- After 20 minutes, remove the baking sheet from the oven and add the zucchini slices to the mix.
- Give everything a good stir to incorporate the zucchini with the other vegetables.
- Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until all the vegetables are golden brown and crispy on the edges.
- Finish and Serve:
- Once the vegetables are roasted to perfection, remove them from the oven.
- Sprinkle the fresh parsley over the top for a burst of color and added freshness.
- Serve the crispy garlic herb roasted potatoes, carrots, and zucchini hot as a side dish to your favorite protein, or enjoy them on their own for a light and satisfying meal.
Tips:
- For Extra Crispiness: Ensure that the vegetables are spread out in a single layer on the baking sheet without overcrowding. This allows them to roast evenly and develop that desired crispy texture.
- Variation Ideas: Feel free to experiment with different herbs like oregano or basil, or add a squeeze of lemon juice for a zesty finish.
Enjoy this easy-to-make, delicious, and healthy dish that’s sure to become a staple in your kitchen!