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Garlic Herb Roasted Veggies Recipe Perfect for Any Meal

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A versatile and delicious recipe featuring roasted potatoes, carrots, and zucchini seasoned with garlic and herbs. Perfect as a side dish or a vegetarian main course.

Ingredients

Scale
  • 1 lb baby potatoes, halved or quartered
  • 3 carrots, peeled and sliced into 1-inch chunks
  • 2 zucchinis, sliced into thick rounds or half-moons
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped finely
  • 1 tsp dried thyme
  • Salt and black pepper, to taste
  • 1/4 cup Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Wash and prep the vegetables. Halve or quarter the baby potatoes, peel and chop the carrots into 1-inch chunks, and slice the zucchini into thick rounds or half-moons.
  3. In a mixing bowl, combine the potatoes and carrots. Drizzle with 2 tablespoons of olive oil, add half of the minced garlic, rosemary, and thyme, and season with salt and black pepper. Toss until evenly coated.
  4. Spread the potatoes and carrots evenly onto the prepared baking sheet. Space them out so they’re not overcrowded—this ensures they roast, not steam.
  5. Roast for 20 minutes. While they’re roasting, toss the zucchini slices in the mixing bowl with the remaining olive oil, garlic, rosemary, and thyme. Add a pinch of salt and black pepper.
  6. After 20 minutes, remove the baking sheet from the oven and add the seasoned zucchini to the mix. Gently stir everything with a spatula to ensure even cooking.
  7. Return the baking sheet to the oven and roast for another 15-20 minutes, or until the vegetables are fork-tender and golden brown around the edges.
  8. If using Parmesan cheese, sprinkle it evenly over the vegetables during the last 5 minutes of roasting to allow it to melt and get slightly crispy.
  9. Remove from the oven and let the vegetables cool for 2-3 minutes before serving. Garnish with additional fresh rosemary if desired.

Notes

[‘Don’t overcrowd the pan to ensure proper roasting.’, ‘Pat vegetables dry after washing to avoid sogginess.’, ‘Flip vegetables halfway through roasting for even browning.’, ‘Experiment with different oils and herbs for varied flavors.’, ‘Parboil potatoes and carrots for 3-5 minutes to reduce cooking time.’]

Nutrition

Keywords: roasted vegetables, garlic herb veggies, healthy side dish, vegetarian recipe, gluten-free, easy dinner, meal prep

Find it online: https://tempotaste.com/garlic-herb-roasted-veggies-recipe-perfect-for-any-meal/