Roasted vegetables have a special place in many kitchens, offering a balance of flavors and textures that complement a variety of main dishes. This Garlic Herb Roasted Vegetables recipe takes inspiration from cherished family memories, blending fresh herbs with seasonal vegetables to create a dish that’s both hearty and flavorful. Whether served alongside grilled meats, baked fish, or as a vegetarian main course, this recipe is sure to please.
Ingredients
Here’s what you need to prepare Garlic Herb Roasted Vegetables:
1 1/4 lb baby potatoes, halved: These tender, small potatoes roast evenly, becoming crispy on the outside while staying soft inside.
1 lb medium carrots, cut into 2-inch pieces: Carrots add sweetness and a vibrant orange color. Roasting them caramelizes their natural sugars, enhancing their flavor.
3 tablespoons olive oil, divided: Olive oil helps to crisp the vegetables and imparts a fruity taste, ensuring the herbs coat the vegetables evenly.
1 tablespoon minced fresh thyme: Thyme adds an earthy, subtle flavor that pairs well with the other ingredients.
1 tablespoon minced fresh rosemary: Rosemary’s robust flavor deepens during roasting, contributing to the dish’s complexity.
Salt and freshly ground black pepper: Essential seasonings that enhance the natural flavors of the vegetables and herbs.
12 oz zucchini, cut into 1-inch pieces: Zucchini adds a different texture and flavor, offering variety among the roasted vegetables.
4 cloves garlic, minced: Garlic infuses the dish with a strong, savory flavor, adding a hint of spiciness.
Step-by-Step Instructions
Follow these steps to prepare Garlic Herb Roasted Vegetables:
Step 1: Prepare the Vegetables
Preheat the Oven:
Preheat your oven to 400°F (200°C) and position a rack in the middle. This ensures that the vegetables roast evenly.
Prepare the Potatoes and Carrots:
In a large mixing bowl, combine the halved baby potatoes and carrot pieces. Drizzle with 2 1/2 tablespoons olive oil, then add minced thyme, rosemary, salt, and freshly ground black pepper. Toss to coat the vegetables evenly.
Roast the Potatoes and Carrots:
Spread the seasoned potatoes and carrots in a single layer on a rimmed baking sheet. Roast in the preheated oven for about 20 minutes.
Step 2: Add Zucchini and Garlic
Prepare the Zucchini:
While the potatoes and carrots are roasting, place the zucchini in a separate bowl. Drizzle with the remaining 1/2 tablespoon olive oil and a pinch of salt. Toss to coat evenly.
Add Zucchini and Garlic to the Baking Sheet:
After the initial 20 minutes of roasting, remove the baking sheet from the oven. Add the zucchini and minced garlic to the baking sheet, mixing them with the partially roasted potatoes and carrots.
Roast Until Tender:
Return the baking sheet to the oven and continue roasting for another 20 minutes, or until all the vegetables are tender and slightly browned. The zucchini should be cooked through, and the potatoes should be fork-tender.
Step 3: Serve and Enjoy
Serve Warm:
Transfer the roasted vegetables to a serving dish. Garnish with additional chopped herbs if desired. Serve warm as a side dish to your favorite main course.
Variations and Substitutions
This recipe is versatile, allowing you to adjust it to your preferences or dietary needs:
Different Vegetables: You can add or substitute other vegetables like bell peppers, Brussels sprouts, or sweet potatoes. Adjust roasting times as needed based on the vegetable.
Herb Substitutions: If you don’t have fresh thyme or rosemary, you can use dried herbs, but reduce the quantity to avoid overpowering the dish.
Vegan Option: This recipe is already vegan, but you can enhance it by adding nutritional yeast for a cheesy flavor or a splash of balsamic vinegar for added depth.
Spicy Twist: Add red pepper flakes for a bit of heat that complements the earthy flavors of the roasted vegetables.
Lemon Zest: Add a sprinkle of lemon zest before serving to brighten the dish with a refreshing citrus note.
Conclusion
Garlic Herb Roasted Vegetables is a simple yet delicious side dish that elevates any meal. The combination of tender potatoes, sweet carrots, and zucchini, all infused with garlic and fresh herbs, creates a dish that’s bursting with flavor and texture. Whether you’re serving it alongside a grilled steak, roasted chicken, or enjoying it as a vegetarian main course, these roasted vegetables are sure to become a favorite in your household.
Feel free to experiment with other vegetables or herbs to make this dish your own. It’s a versatile recipe that’s perfect for everyday dinners or special occasions, bringing warmth and flavor to your table. Enjoy!
Garlic Herb Roasted Vegetables
Ingredients
- 1 1/4 lb baby potatoes halved
- 1 lb medium carrots cut into 2-inch pieces
- 3 tbsp olive oil divided
- 1 tbsp fresh thyme minced
- 1 tbsp fresh rosemary minced
- Salt and freshly ground black pepper to taste
- 12 oz zucchini cut into 1-inch pieces
- 4 cloves garlic minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
- Season Potatoes and Carrots: In a large bowl, toss halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
- Roast Potatoes and Carrots: Roast in the preheated oven for 20 minutes.
- Prepare Zucchini: In a separate bowl, toss zucchini with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
- Add Zucchini and Garlic: After 20 minutes, remove the baking sheet from the oven. Add the zucchini and garlic, mixing them with the potatoes and carrots.
- Continue Roasting: Return the baking sheet to the oven and roast for another 20 minutes, until all vegetables are tender and slightly browned.
- Serve: Transfer the roasted vegetables to a serving dish. Garnish with additional herbs if desired and serve warm.