Step 1: Preheat Oven
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Prepare Vegetables
- Cut Vegetables: Cut the potatoes into chunks, slice the carrots, and slice the zucchinis. Try to keep the pieces uniform in size for even roasting.
- Mix Vegetables: Place the cut vegetables in a large bowl.
Step 3: Season Vegetables
- Add Garlic and Herbs: Add the minced garlic, olive oil, dried thyme, dried rosemary, and dried oregano to the bowl of vegetables.
- Season: Season with salt and pepper to taste.
- Toss: Toss everything together until the vegetables are evenly coated with the oil, garlic, and herbs.
Step 4: Roast Vegetables
- Spread on Baking Sheet: Spread the vegetables in a single layer on the prepared baking sheet.
- Roast: Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and golden brown, stirring halfway through to ensure even cooking.
Step 5: Serve
- Garnish and Serve: Once the vegetables are done, remove them from the oven and transfer to a serving dish. Garnish with chopped fresh parsley if desired.
Tips for Perfect Roasted Vegetables
- Uniform Size: Cut the vegetables into uniform pieces to ensure even roasting.
- High Heat: Roasting at a high temperature (400°F/200°C) helps to caramelize the vegetables, enhancing their natural flavors.
- Don’t Overcrowd: Spread the vegetables out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, resulting in less crispiness.
- Mix Halfway: Stir the vegetables halfway through roasting to ensure they cook evenly and get nicely browned on all sides.
Serving Suggestions
- Main Dish Pairings: This dish pairs well with grilled meats, roasted chicken, or fish.
- Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Additions: Feel free to add other vegetables you like, such as bell peppers, onions, or Brussels sprouts.
Conclusion
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a versatile, easy-to-make side dish that adds color and flavor to any meal. The combination of roasted vegetables with garlic and herbs is irresistible, making this a family favorite that you’ll want to make again and again.
Happy Cooking!