Garlic Herb Roasted Potatoes, Carrots, and Zucchini – A Flavorful Side Dish

Serving: This roasted vegetable dish pairs wonderfully with roasted meats, grilled fish, or even as a standalone vegetarian dish. Serve it with a drizzle of extra virgin olive oil or a squeeze of lemon juice for added freshness.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to bring back the crispiness.

Variations
Add Garlic: For an extra layer of flavor, mince a few cloves of garlic and toss them in with the vegetables before roasting.

Use Other Vegetables: Feel free to add other root vegetables like parsnips or sweet potatoes to the mix.

Spicy Twist: Sprinkle crushed red pepper flakes or a dash of cayenne pepper if you like a little heat in your roasted veggies.

FAQ
Can I use frozen vegetables instead of fresh?
It’s best to use fresh vegetables for roasting to achieve that crispy, caramelized texture. Frozen vegetables can become soggy when roasted and might not give the same result.

Can I prep these vegetables ahead of time?
Yes, you can prep the vegetables and season them the night before. Just store them in an airtight container in the fridge and roast them when you’re ready to eat.

Can I use dried herbs instead of fresh?
Yes, you can use dried thyme and rosemary in place of fresh herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs. However, fresh herbs tend to offer a brighter, more vibrant flavor.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is the perfect side dish to elevate any meal. With its simple yet bold flavors, it’s sure to become a regular in your recipe rotation. Enjoy!