Directions to follow
- Start by preheating your oven to 425°F (220°C).
- In a large bowl, combine the diced potatoes, sliced carrots, and zucchini.
- In a separate small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
- Drizzle the oil mixture over the vegetables and toss everything to ensure an even coating.
- Spread the vegetables out in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the veggies are tender and golden brown.
- Serve hot and relish the flavors!
Best ways to enjoy it
Roasted veggies make an excellent side dish, but there are plenty of fun ways to enjoy them! Serve them alongside grilled chicken or steak for a balanced meal. For a vegetarian option, top a bed of quinoa or rice with these roasted beauties. You could even toss them into a wrap with hummus for a quick lunch at work. The possibilities are endless!
Storage and reheating tips
To keep your leftovers fresh, store the Garlic Herb Roasted Potatoes, Carrots, and Zucchini in an airtight container in the refrigerator. They’ll stay tasty for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes or in a microwave for a quicker option. If you want to save these delicious veggies for longer, feel free to freeze them! Place in a freezer-safe bag for up to 3 months. Just be sure to cool them first before freezing.
Helpful cooking tips
To take this dish to the next level, consider these pro tips:
- Uniform Sizing: Cut your vegetables into similar sizes to ensure even cooking.
- Herb Freshness: If available, fresh herbs can elevate the flavor—try using fresh rosemary or thyme instead of dried.
- Lemon Zest: For an extra pop, grate some lemon zest over the roasted veggies before serving.
Creative twists
Get adventurous with your Garlic Herb Roasted Potatoes, Carrots, and Zucchini! Add a sprinkle of parmesan cheese in the last 5 minutes of roasting for a cheesy finish. Want to kick up the heat? Toss in some chili flakes or paprika. You can also swap the zucchini for bell peppers or asparagus to change things up seasonally.
FAQs
How long does it take to prepare this dish?
This recipe takes approximately 10 minutes to prepare and 25-30 minutes to roast, making it a quick and delicious option for any busy evening.
Can I use fresh vegetables instead of dried herbs?
Absolutely! Fresh herbs will offer a more vibrant flavor, so don’t hesitate to use them if you have them on hand. Just remember to adjust the quantities since fresh herbs tend to be less potent than dried ones.
Is it safe to freeze the leftovers?
Yes, it is safe to freeze your roasted vegetables. Just ensure they are completely cooled before placing them in a freezer-safe container. They should remain quality for up to 3 months.
