Roasted vegetables have a special place in many kitchens, offering a balance of flavors and textures that complement a variety of main dishes. This Garlic Herb Roasted Vegetables recipe takes inspiration from cherished family memories, blending fresh herbs with seasonal vegetables to create a dish that’s both hearty and flavorful. Whether served alongside grilled meats, baked fish, or as a vegetarian main course, this recipe is sure to please.
Ingredients
Here’s what you need to prepare Garlic Herb Roasted Vegetables:
1 1/4 lb baby potatoes, halved: These tender, small potatoes roast evenly, becoming crispy on the outside while staying soft inside.
1 lb medium carrots, cut into 2-inch pieces: Carrots add sweetness and a vibrant orange color. Roasting them caramelizes their natural sugars, enhancing their flavor.
3 tablespoons olive oil, divided: Olive oil helps to crisp the vegetables and imparts a fruity taste, ensuring the herbs coat the vegetables evenly.
1 tablespoon minced fresh thyme: Thyme adds an earthy, subtle flavor that pairs well with the other ingredients.
1 tablespoon minced fresh rosemary: Rosemary’s robust flavor deepens during roasting, contributing to the dish’s complexity.
Salt and freshly ground black pepper: Essential seasonings that enhance the natural flavors of the vegetables and herbs.
12 oz zucchini, cut into 1-inch pieces: Zucchini adds a different texture and flavor, offering variety among the roasted vegetables.
4 cloves garlic, minced: Garlic infuses the dish with a strong, savory flavor, adding a hint of spiciness.
Step-by-Step Instructions
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