Description
This Garlic Herb Roasted Legumes recipe features a medley of baby potatoes, carrots, and zucchinis tossed with aromatic garlic, fresh thyme, rosemary, and a blend of spices, then roasted to tender, golden perfection. It’s an easy, flavorful side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 2 pounds baby potatoes
- 2 medium carrots
- 2 medium zucchinis
Seasonings and Oil
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the optimal temperature for roasting.
- Clean Potatoes: Wash the baby potatoes thoroughly under cold water to remove any dirt or impurities.
- Dry Potatoes: Pat the potatoes dry with a clean towel to remove excess moisture for better roasting.
- Cut Potatoes: Cut the baby potatoes in half or quarters depending on their size, making sure all pieces are roughly the same size for even cooking.
- Prepare Carrots: Peel the carrots and trim off both ends to clean and ready them for cutting.
- Cut Carrots: Slice the carrots into 1-inch pieces or rounds to match the size of other vegetables.
- Clean Zucchini: Wash the zucchinis thoroughly under cold water and pat them dry to remove any moisture.
- Cut Zucchini: Slice the zucchinis into 1-inch thick slices, then cut those slices in half or quarters for uniform pieces harmonious with the other vegetables.
- Combine Vegetables: Place the cut potatoes, carrots, and zucchinis in a large mixing bowl.
- Add Oil: Drizzle the olive oil over the vegetables in the bowl.
- Add Seasonings: Sprinkle in the minced garlic, fresh chopped thyme, fresh chopped rosemary, salt, black pepper, and paprika.
- Toss Vegetables: Toss everything thoroughly to ensure all vegetable pieces are evenly coated with oil and seasonings.
- Arrange for Roasting: Spread the seasoned vegetables in a single layer on a baking sheet, avoiding overcrowding for even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring halfway through to promote uniform cooking and browning.
- Check Doneness: Pierce vegetables with a fork to check tenderness and look for slight golden edges as a sign of perfect roasting.
- Continue Roasting if Needed: If vegetables are not yet tender, continue roasting for an additional 5 to 10 minutes until fully cooked.
- Remove from Oven: Once vegetables are tender and golden, remove the baking sheet from the oven.
- Serve: Serve the garlic herb roasted legumes hot as a flavorful and healthy side dish.
Notes
- Ensure vegetables are cut into similar sizes for even cooking.
- Do not overcrowd the baking sheet to allow proper roasting and crisp edges.
- You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
- This dish pairs well with grilled meats, roasted chicken, or as part of a vegetarian meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to restore crispness.
