A simple but gourmet option that goes great with any main dish. The roasted individual pieces of tender potatoes, sweet carrots and fresh zucchini, combined with a blend of garlic, thyme and rosemary, played up the natural sweetness and savory essence of the vegetables. Great for weeknight dinners or holiday spreads!
Why You’ll Love It:
Easy to Prep: It needs minimal prep and basic ingredients, so it’s ripe for new and seasoned cooks alike.
Versatility For Days: These roasted vegetables make a versatile partner to many different meals; they go beautifully with roasted chicken and grilled fish.
Comfort food, for sure: Full of vitamins, fiber and healthy fats, this dish is a fine addition to a sensible diet.
Season it perfectly: The fresh herbs, paired with garlic, season the vegetables in layers of savory goodness.
Key Ingredients:
Baby Potatoes: This small potatoes should be halved for quicker cooking and a crisp exterior. Red or Yukon Gold potatoes do really well here because they have a nice creamy texture.
Carrots: Medium carrots will hold their shape and add a little sweetness. Just be sure to chop them into pieces around the same size for even roasting.
Zucchini: Select firm, medium-sized zucchini; larger zucchini tend to have excessive moisture. Cut them into 1-inch pieces so they don’t overcook and go mushy.”
Olive Oil: Extra-virgin olive oil to lend deeper, richer flavor. If you want a higher smoke point, avocado oil is an effective substitute.
Fresh rosemary and thyme: Impart an earthy fragrance that complements roasted vegetables wonderfully. You can use dried herbs if you need to, around 1/3 of the amount is a good guideline.
Garlic: Freshly minced garlic provides the best flavor, although store-bought pre-minced garlic may be used for convenience.
