Roasting vegetables is one of the simplest ways to bring out their natural sweetness and flavor. This Herb-Infused Roasted Vegetables recipe featuring potatoes, carrots, and zucchini is a perfect example of how a few fresh ingredients can transform into a delightful side dish. Whether you’re planning a cozy family dinner or preparing a meal for a special occasion, these roasted vegetables are a versatile addition to your menu. The combination of tender baby potatoes, earthy carrots, and succulent zucchini, all tossed in aromatic herbs like thyme and rosemary, creates a dish that’s both nutritious and satisfying. The addition of minced garlic elevates the flavors, giving the vegetables a savory depth that’s hard to resist. This dish pairs beautifully with a wide range of mains, from roasted chicken to grilled fish, and even makes a fantastic vegetarian option when served with a hearty grain like quinoa or farro. Plus, it’s easy to prepare and requires minimal clean-up, making it a go-to recipe for busy weeknights.
Ingredients:
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean and cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- Salt and freshly ground black pepper, to taste
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Directions:
- Preheat Oven: Start by preheating your oven to 400ºF (200ºC) and position a rack in the middle of the oven.
- Prepare Potatoes and Carrots: In a large bowl, combine the halved baby potatoes and carrot pieces with 2 1/2 tablespoons of olive oil. Add the minced rosemary and thyme, then season with salt and freshly ground black pepper to taste. Toss everything together to ensure the vegetables are evenly coated.
- First Roast: Spread the seasoned potatoes and carrots onto a rimmed baking sheet in a single layer. Roast in the preheated oven for 20 minutes.
- Prepare Zucchini: While the potatoes and carrots are roasting, toss the zucchini pieces in the remaining 1/2 tablespoon of olive oil. Lightly season with salt.
- Add Zucchini and Garlic: After 20 minutes, remove the baking sheet from the oven and add the zucchini and minced garlic to the potatoes and carrots. Toss everything together, spreading the vegetables out into an even layer.
- Final Roast: Return the baking sheet to the oven and continue roasting for another 20 minutes, or until all the vegetables are tender and slightly browned.
- Serve: Serve the Herb-Infused Roasted Vegetables warm, straight from the oven, and enjoy the aromatic blend of flavors.
Nutritional Information & Dietary Concerns:
This roasted vegetable dish is packed with fiber, vitamins, and minerals, making it a nutritious choice for any meal. The mix of vegetables provides a variety of nutrients, including vitamin A from the carrots, vitamin C from the zucchini, and potassium from the potatoes. The use of fresh herbs and garlic not only adds flavor but also brings additional health benefits, such as anti-inflammatory properties. This dish is naturally gluten-free, dairy-free, and vegan, making it suitable for a wide range of dietary preferences. The olive oil provides a dose of healthy fats, while the low sodium content helps keep the dish heart-healthy.
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