Description

Elevate your Thanksgiving feast with Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This vibrant medley of seasonal vegetables is roasted to perfection, infused with the aromatic flavors of garlic and fresh herbs. The crispy, caramelized edges of the potatoes and the tender, flavorful zucchini and carrots create a beautiful balance of textures and tastes. Simple to prepare and incredibly versatile, this dish is a delicious accompaniment to any holiday meal, sure to impress your guests and brighten your table.

Ingredients

Scale

2 cups baby potatoes (red or yellow): These small potatoes are naturally creamy and flavorful.
2 cups carrots, sliced: Sweet and colorful, carrots add a beautiful contrast to the dish.
2 cups zucchini, sliced: Tender zucchini provides a lovely texture and mild flavor.
4 cloves garlic, minced: Adds a robust and aromatic flavor.
3 tablespoons olive oil: For roasting and enhancing flavors.
1 teaspoon dried oregano: A classic herb that pairs well with roasted vegetables.
1 teaspoon dried thyme: Adds an earthy depth to the dish.
Salt and pepper to taste: Essential for seasoning.
Fresh parsley, chopped (for garnish): Adds freshness and color.

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Instructions

STEP 1: PREHEAT THE OVEN

Begin by preheating your oven to 425°F (220°C). A hot oven is crucial for achieving crispy, caramelized vegetables.

STEP 2: PREPARE THE VEGETABLES

Wash and dry the baby potatoes thoroughly. If they are larger, cut them in half. Peel and slice the carrots into uniform pieces for even cooking. Wash and slice the zucchini into rounds or half-moons, depending on your preference. Aim for similar sizes to ensure everything cooks evenly.

STEP 3: MIX WITH OIL AND SEASONINGS

In a large mixing bowl, combine the prepared potatoes, carrots, and zucchini. Drizzle with olive oil, then add the minced garlic, dried oregano, dried thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.

STEP 4: SPREAD ON A BAKING SHEET

Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables in a single layer on the baking sheet, ensuring they aren’t overcrowded. This allows for proper roasting and browning.

STEP 5: ROAST IN THE OVEN

Place the baking sheet in the preheated oven and roast for 25 minutes. After 25 minutes, give the vegetables a good stir to ensure even cooking. Return them to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and golden brown, with crispy edges.

STEP 6: GARNISH AND SERVE

Once the vegetables are done roasting, remove them from the oven and let them cool for a couple of minutes. Transfer to a serving dish and garnish with freshly chopped parsley for a pop of color and added flavor.

Prep Time: 10 minutes
Cook Time: 40 minutes

Nutrition

Calories: 180 kcal
Fat: 6g
Carbohydrates: 32g
Protein: 4g