Description
Savory “Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini” bring Mediterranean sunshine to your dinner table. Roasted vegetables deliver pure comfort with aromatic herbs and golden, crisp edges that promise delightful flavor in each perfect bite.
Ingredients
Scale
Main Vegetables:
- 3 medium Yukon Gold or red potatoes, diced
- 2 large carrots, peeled and sliced
- 1 medium zucchini, sliced into half-moons
Seasonings and Herbs:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning (or fresh thyme & rosemary)
Garnish and Optional Topping:
- ¼ cup grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to a high temperature of 425°F (220°C), ensuring optimal roasting conditions for the vegetables.
- Prepare a large baking sheet by lining it with parchment paper or applying a light coating of oil to prevent sticking.
- Create a flavorful seasoning blend by combining olive oil, minced garlic, salt, freshly ground black pepper, smoky paprika, and aromatic Italian herbs in a spacious mixing bowl.
- Add potatoes and carrots to the seasoning mixture, thoroughly coating each piece to guarantee maximum flavor absorption.
- Distribute the seasoned potatoes and carrots evenly across the prepared baking sheet, allowing sufficient space between pieces for proper roasting.
- Place the baking sheet in the preheated oven and roast for approximately 20 minutes, allowing the vegetables to develop initial crispness and golden edges.
- Carefully remove the baking sheet and gently stir the partially roasted vegetables to ensure uniform cooking and prevent burning.
- Incorporate zucchini slices into the existing vegetable mixture, ensuring they are also coated with the remaining seasoning.
- Return the baking sheet to the oven and continue roasting for an additional 10-15 minutes until the potatoes achieve a deep golden-brown, crispy exterior.
- Optional: Sprinkle freshly grated Parmesan cheese and chopped parsley over the roasted vegetables for enhanced flavor and visual appeal.
- Serve the vegetables immediately while hot and crispy, allowing diners to enjoy the full spectrum of textures and flavors.
Notes
- Prep veggies uniformly to ensure even roasting and crispy texture for all pieces.
- Use fresh garlic for maximum flavor punch instead of pre-minced options from jars.
- Choose starchy potatoes like Russet or Yukon Gold for extra crispiness around edges.
- Adjust seasoning blend to create versatile dish: swap Italian herbs for Mexican or Mediterranean spices depending on meal theme.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 5 mg