Description
Rustic Mediterranean “Garlic Herb Roasted Potatoes, Carrots, and Zucchini” blend colorful vegetables with aromatic herbs for a simple yet elegant side dish. Fresh ingredients and minimal prep time promise a delightful accompaniment where you savor each herb-infused, perfectly roasted bite.
Ingredients
Scale
Primary Vegetables:
- 2 cups (300 g / 10.5 ounces) baby potatoes, halved or quartered
- 2 cups (250 g / 8.8 ounces) carrots, peeled and cut into 1-inch pieces
- 2 cups (250 g / 8.8 ounces) zucchini, cut into half-moons
Herbs and Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Liquid and Oil:
- 3 tablespoons olive oil
Instructions
- Prepare the baking environment by heating the oven to 400F (200C) and lining a large baking sheet with parchment paper or aluminum foil for easy cleanup and optimal roasting.
- Wash and chop potatoes, carrots, and zucchini into uniform bite-sized pieces to ensure even cooking and consistent texture throughout the dish.
- Transfer the chopped vegetables into a spacious mixing bowl, creating a colorful medley of fresh produce ready for seasoning.
- Drizzle extra virgin olive oil generously over the vegetables, ensuring each piece gets a light, even coating that will help create a crispy exterior during roasting.
- Sprinkle minced garlic, dried thyme, crushed rosemary, smoky paprika, kosher salt, and freshly ground black pepper across the vegetables, using your hands or a large spoon to toss and distribute the seasonings thoroughly.
- Carefully arrange the seasoned vegetables on the prepared baking sheet in a single, uncrowded layer, allowing sufficient space between pieces to promote proper caramelization and prevent steaming.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, gently stirring the vegetables midway through cooking to promote even browning and prevent sticking.
- Check the vegetables for doneness by testing the potatoes and carrots with a fork – they should be tender and golden, with the zucchini showing slight caramelized edges.
- Remove the roasted vegetables from the oven and optionally garnish with freshly chopped parsley for a burst of color and added freshness before serving immediately.
Notes
- Customize vegetable sizes by cutting into uniform, bite-sized pieces to ensure even roasting and consistent cooking throughout the dish.
- Consider using different herbs like oregano or basil for varied flavor profiles, making the recipe versatile and adaptable to personal taste preferences.
- Swap olive oil with avocado oil for higher heat tolerance and a slightly nutty undertone, perfect for those seeking alternative cooking oils.
- Maintain spacing between vegetables on the baking sheet to promote crispy edges and prevent steaming, which helps achieve that delightful golden-brown caramelization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 195
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg