why make this recipe
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful, easy-to-make dish that brings out the natural flavors of the vegetables. This recipe not only provides a delicious side dish but also offers a healthy option that is packed with nutrients. The combination of garlic, herbs, and olive oil creates a fragrant and mouthwatering aroma that will fill your kitchen, making it a great addition to any meal.
how to make Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
- Potatoes, cubed: 400g
- Carrots, sliced: 300g
- Zucchini, sliced: 300g
- Olive oil: 30ml
- Garlic, minced: 10g
- Dried rosemary: 2g
- Dried thyme: 2g
- Salt and pepper to taste
- Fresh parsley, chopped for garnish: 10g
Directions:
- Preheat your oven to 200°C (400°F).
- In a large bowl, combine the cubed potatoes, sliced carrots, and zucchini.
- Add olive oil, minced garlic, rosemary, thyme, salt, and pepper to the vegetables. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and golden.
- Garnish with fresh parsley before serving.
how to serve Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Serve this dish hot as a side to your favorite main course, like grilled chicken, fish, or steak. It also works well as a light vegetarian option. You can add a squeeze of lemon or a sprinkle of cheese on top for an extra flavor boost.
how to store Garlic Herb Roasted Potatoes, Carrots, and Zucchini
To store leftovers, let the dish cool completely, then place it in an airtight container. It can be kept in the refrigerator for about 3-4 days. Reheat in the oven or microwave until warm when you want to enjoy it again.
tips to make Garlic Herb Roasted Potatoes, Carrots, and Zucchini
- Cut the vegetables into similar sizes for even cooking.
- Feel free to adjust the herbs according to what you have on hand.
- For a little heat, add some red pepper flakes to the mix.
- Keep an eye on the vegetables while roasting; different ovens may cook at different speeds.
variation (if any)
You can add other vegetables like bell peppers, onions, or asparagus for more variety. Switching out the rosemary and thyme for fresh herbs like basil or oregano can also change the flavor profile.
FAQs
1. Can I use a different type of oil?
Yes, you can substitute olive oil with avocado oil or vegetable oil if you prefer.
2. Can I make this dish ahead of time?
Yes, you can prep the vegetables a few hours in advance. Just toss everything together and store in the fridge until you are ready to roast.
3. Is this recipe gluten-free?
Yes, Garlic Herb Roasted Potatoes, Carrots, and Zucchini is naturally gluten-free and vegan, making it suitable for various diets.
