Herb-Roasted Vegetables Recipe

Roasted vegetables are a versatile, delicious, and nutritious dish that works well as a side or even a main meal when paired with grains or protein. The image you provided features a delightful combination of carrots, zucchini, and baby potatoes seasoned and roasted to perfection. Here's how you can create this dish at home.

Ingredients:

To recreate this herb-roasted vegetable medley, you will need:

Baby Potatoes (2–3 cups, halved or quartered): These form the hearty base of the dish and roast to a creamy, tender texture.

Carrots (3–4 medium, peeled and cut into chunks): Adds a sweet and earthy flavor when roasted.

Zucchini (2 medium, cut into half-moons): Softens beautifully when roasted and complements the other vegetables.

Olive Oil (2–3 tablespoons): For roasting and ensuring the vegetables become golden and crispy.

Garlic (2–3 cloves, minced): Adds aromatic flavor to the roasted vegetables.

Fresh Parsley (2 tablespoons, chopped): For garnish and a fresh, bright finish.

Salt and Black Pepper (to taste): Essential for seasoning the vegetables.

Dried Herbs (1–2 teaspoons of rosemary, thyme, or oregano): These herbs infuse the vegetables with depth and flavor as they roast.

Optional Add-ins:

Red Onion (1 small, sliced): Adds a slightly sweet and sharp flavor.

Bell Peppers (1, cut into chunks): For a bit more sweetness and color.

Parmesan Cheese (optional, for garnish): Adds a salty, nutty finish to the dish.

Preparation Method:

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Prepare the Vegetables:

Scrub and clean the baby potatoes. If they’re small, you can halve them; for larger potatoes, quarter them.

Peel and cut the carrots into similarly sized chunks, about 1–2 inches long. Cut the zucchini into half-moon slices, ensuring all the vegetables are relatively uniform in size to ensure even cooking.

Season the Vegetables:

In a large bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil and toss to coat evenly.

Add the minced garlic, dried herbs (such as rosemary or thyme), salt, and black pepper. Mix well to ensure all the vegetables are coated in seasoning.

Roast the Vegetables:

Spread the vegetables out in a single layer on the prepared baking sheet, ensuring there is space between them for proper roasting. If they are too close together, they may steam instead of crisping up.

Roast in the oven for 25–30 minutes, flipping halfway through, until the vegetables are tender and golden brown around the edges.

Garnish and Serve:

Once the vegetables are done, remove them from the oven and let them cool slightly. Toss them with fresh chopped parsley for a pop of color and fresh flavor.

For extra richness, you can sprinkle some grated Parmesan cheese on top before serving.

Tips for the Best Roasted Vegetables:

Cut Evenly: Make sure all vegetables are cut into similar sizes for even roasting.

Use High Heat: Roasting at 400°F (200°C) helps caramelize the vegetables, giving them a beautiful golden color and enhancing their natural sweetness.

Don’t Overcrowd the Pan: Spread the vegetables out to allow them to roast properly. Crowding the pan can cause the vegetables to steam instead of getting crispy.