Golden Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Adrian Kim- In a large mixing bowl, combine the potatoes and carrots. Drizzle with 3 tablespoons of olive oil, add the minced garlic, thyme, rosemary, paprika, salt, and pepper. Toss to coat evenly.
- Spread the potatoes and carrots in a single layer on the prepared baking sheet. Reserve the zucchini for later, as it cooks faster.
Step 4: Roast the Potatoes and Carrots
- Roast the potatoes and carrots in the preheated oven for 20 minutes. Remove the baking sheet, toss the vegetables, and add the zucchini slices.
- Drizzle the zucchini with the remaining 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Spread everything into an even layer.
Step 5: Roast Until Golden
- Return the baking sheet to the oven and roast for an additional 15–20 minutes, or until the potatoes are golden and crispy, the carrots are tender, and the zucchini is lightly browned.
- For extra crispiness, broil the vegetables for 2–3 minutes at the end of roasting.
Step 6: Garnish and Serve
- Remove the roasted vegetables from the oven and transfer them to a serving platter.
- Garnish with freshly chopped parsley for a burst of color and flavor. Serve warm.
Pro Tips
- Make It Vegan: This recipe is naturally vegan and pairs well with a tahini or avocado sauce for dipping.
- Add Variety: Include other vegetables like bell peppers, red onions, or Brussels sprouts for more color and flavor.
- Use Fresh Herbs: Swap dried thyme and rosemary with fresh ones for an aromatic upgrade. Add them towards the end of cooking to preserve their flavor.
- Meal Prep-Friendly: These roasted vegetables reheat beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Perfect Pairings
Pair this dish with grilled chicken, fish, or tofu for a complete meal. It also works wonderfully as a standalone vegetarian entrée or a side dish for festive occasions.
Enjoy your vibrant, flavor-packed roasted vegetable medley! 🥔🥕🥒