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Easy Garlic Herb Roasted Potatoes, Carrots and Zucchini

Elevate your meal with our ultimate roasted vegetable medley: Savour the perfect blend of garlic roast potatoes, sweet carrots, and tender zucchini. A versatile side dish that complements any main course. Dive into a healthful delight – Get the recipe now!

garlic herb roasted potatoes carrots and zucchini

When creating this roasted potatoes and vegetables delight, selecting the right ingredients is key. Fresh garlic and a mix of herbs such as rosemary, thyme, or oregano infuse the vegetables with aromatic flavours while olive oil helps to crisp them to perfection.

The balance of starchy potatoes, sweet carrots, and tender zucchini/courgette ensures a well-rounded dish. Whether you’re preparing a weeknight dinner or a dish for a special occasion, these garlic herb roasted vegetables are certain to be a hit.

Key Takeaways

  • Roasted vegetables make a versatile side dish or a vegetarian main course.
  • The right combination of herbs and fresh garlic enhances the natural flavours.
  • This dish keeps well, making it ideal for leftovers and easy meal prep.

Ingredients

  • 470 g New baby potatoes
  • 450 g Carrots (cut into 2 – inch pieces)
  • 3 tbsp Olive Oil
  • 1 tbsp Fresh Thyme (Finely chopped)
  • 1 tbsp Fresh Rosemary (Finely chopped)
  • Salt and pepper (to season)
  • 340 g Zucchini/Courgettes (cut into 1 inch pieces)
  • 4 Cloves of garlic (crushed)

Roasted Potatoes and Veggies Recipe

STEP 1: Preheat your oven to 200ºCfan/ 400ºF and set a rack to the middle. In a large bowl, toss together potatoes and carrots with half of the olive oil, thyme, rosemary and season with salt and pepper to taste.

STEP 2: Spread onto a rimmed baking tray. Roast in the preheated oven for 40 minutes.

STEP 3: Toss zucchini in a bowl with the remaining olive oil and season lightly with salt. Add to the baking try with other potatoes and carrots. Add the minced garlic and toss everything, and spread into an even layer.

STEP 4: About 20 minutes before the potatoes and carrots are done add the tray of zucchinis/courgettes to the oven. Bake until all the veggies are tender and slightly brown

Essential Ingredients

Before you start cooking, it’s important to gather fresh and quality ingredients to make your Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish delightful. Proper selection of vegetables and herbs enhances the flavour and nutritional value of your meal.

Potatoes and Varieties

When selecting potatoes, opt for baby potatoes or small to medium-sized ones to ensure even cooking. You can choose from:

  • Maris Piper: A versatile variety, great for roasting.
  • King Edward: Known for its fluffy texture after cooking.

Remember, smaller size means less chopping and more uniform roasting.

Carrots and Selection

For carrots, both medium carrots or tri-coloured carrots (orange, purple, and yellow) are perfect. They should be:

  • Firm to the touch
  • Bright in colour
  • Free of cracks and splits

Tri-coloured carrots add a vibrant visual appeal to your dish.

Zucchini/Courgette Considerations

Choose firm zucchini with glossy skin to ensure freshness. They should be:

  • Medium-sized
  • Evenly coloured

Slice them uniformly for consistent roasting.

Garlic and Herbs

Aromatic garlic and herbs are a must. Include:

  • Minced garlic: Fresh is best, aim for 2-3 cloves.
  • Fresh herbs: Selections such as thyme, rosemary, oregano, tarragon, and basil bring out great flavours. Fresh basil is particularly wonderful if you have it available.

Oils and Seasonings

To complement the vegetables and herbs, you’ll need:

  • Olive oil: A drizzle for roasting.
  • Salt and pepper: To taste. Use black pepper for a sharper bite.

These essential seasonings help to highlight the natural flavours of your root vegetables.

Optional Enhancements

If you want to elevate your dish, consider adding:

  • Honey: a drizzle for a touch of sweetness
  • Parmesan: freshly grated for a savoury finish

These are not necessary, but they can add additional layers of flavour and nutritional benefits.

Serving Suggestions

Proper accompaniments and garnishing can elevate your Garlic Herb Roasted Potatoes, Carrots, and Zucchini from a simple dish to an unforgettable meal. Here’s how you can pair and present this dish for various occasions.

Accompaniments

For a weeknight meal, you can enjoy these roasted vegetables with a simple grilled chicken breast or baked fish, such as cod or salmon, to maintain a light yet satisfying balance. During holiday seasons, like Thanksgiving or Christmas, this dish serves as a colourful and flavoursome holiday side that pairs exceptionally well with roasted turkey or a glazed ham. If you’re opting for red meat, a well-seasoned steak complements the herbs and brings a robust flavour to your plate.

Garnishing Tips

Adding a sprig of fresh rosemary or fresh basil not only infuses additional aroma but also enhances the visual appeal, making the dish more festive. For extra freshness and a pop of colour, consider a small sprinkle of finely chopped parsley just before serving. These garnishes are especially impactful if you’re serving the dish during a holiday feast, adding a touch of elegance to your table setting.

Storage and Leftovers

When it comes to making the most of your Garlic Herb Roasted Potatoes, Carrots, and Zucchini, proper storage and reheating are essential. Maintaining the dish’s quality will allow you to enjoy the leftovers just as much as you did the first time around.

Storing Instructions

After savouring your meal, you might find yourself with leftovers. To retain their freshness, place them in an airtight container and store them in the refrigerator. These roasted vegetables will keep well for up to 3-4 days. Here’s a quick guide:

  • Cool: Allow leftovers to reach room temperature.
  • Container: Transfer them to an airtight container.
  • Refrigerate: Place the container in the fridge.

Reheating Methods

When you’re ready to relish your roasted veggies again, reheating them properly is key to preserving their flavour and texture. Using either a microwave or an oven, you can easily warm up your meal.

For the microwave:

  1. Place leftovers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or vented cling film.
  3. Reheat on high for 1-2 minutes, or until thoroughly warmed.

For the oven:

  1. Preheat your oven to 180°C (350°F).
  2. Spread the vegetables in a single layer on a baking sheet.
  3. Heat for 10-15 minutes or until hot.

Remember, when using any reheating method, stir the veggies occasionally to ensure even warming.

Frequently Asked Questions

When you’re about to roast a medley of vegetables, it’s natural to have queries about pairings, seasonings, and cooking times. This section provides answers to common questions for enhancing your roasting experience.

Which vegetables pair well when roasting in the oven?

Other robust vegetables such as parsnips, sweet potatoes, and butternut squash complement the textures and flavours when roasted alongside potatoes, carrots, and zucchini. It’s best to choose vegetables that have similar cooking times to ensure even roasting.

What herbs and spices can enhance the flavour of roasted vegetables?

Thyme, rosemary, and oregano offer a herby fragrance that pairs beautifully with roasted vegetables. For a warming spice kick, consider paprika, garlic powder, or cumin. Fresh herbs should be added towards the end of roasting to preserve their flavour.

How can I incorporate balsamic vinegar when roasting carrots and zucchini?

Drizzle balsamic vinegar over the carrots and zucchini in the last 10 minutes of roasting. It adds a rich, caramelised flavour that enhances the natural sweetness of the vegetables.

garlic herb roasted potatoes carrots and zucchini

Garlic Herb Roasted Potatoes, Carrots and Zucchini

Rachel
Garlic and herb roasted baby potatoes, carrots and zucchini
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine British
Servings 5
Calories 201 kcal

Ingredients
  

  • 470 g New baby potatoes
  • 450 g Carrots (cut into 2 – inch pieces)
  • 3 tbsp Olive Oil
  • 1 tbsp Fresh Thyme (Finely chopped)
  • 1 tbsp Fresh Rosemary (Finely chopped)
  • Salt and pepper (to season)
  • 340 g Zucchini/Courgettes (cut into 1 inch pieces)
  • 4 Cloves of garlic (crushed)

Instructions
 

  • Preheat your oven to 200ºCfan/ 400ºF and set a rack to the middle. In a large bowl, toss together potatoes and carrots with half of the olive oil, thyme, rosemary and season with salt and pepper to taste.
  • Spread onto a rimmed baking tray. Roast in the preheated oven for 40 minutes.
  • Toss zucchini in a bowl with the remaining olive oil and season lightly with salt. Add to the baking try with other potatoes and carrots. Add the minced garlic and toss everything, and spread into an even layer.
  • About 20 minutes before the potatoes and carrots are done add the tray of zucchinis/courgettes to the oven. Bake until all the veggies are tender and slightly brown.
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Nutrition

Calories: 201kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 74mgPotassium: 882mgFiber: 6gSugar: 7gVitamin A: 15252IUVitamin C: 39mgCalcium: 63mgIron: 2mg
Keyword roast vegetables
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