Hello. Welcome to solsarin. This post is about “roasted vegetables and potatoes“.
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.
Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables, and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing.
Roasted Potatoes Carrots and Green Beans
These roasted sheet pan veggies are perfect for any season too because you can usually always find good quality potatoes, carrots and green beans any time throughout the year.
This blend is deliciously seasoned with a fresh garlic and herb blend and after roasting they end with a perfect texture.
INGREDIENTS LIST FOR THE GARLIC HERB ROASTED POTATOES CARROTS AND ZUCCHINI
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
1. To make the Garlic Herb Roasted Potatoes Carrots and Zucchini: Preheat your oven to 400ºF (200ºC) and set a rack to the middle. In a large bowl, toss together potatoes carrots with 2 1/2 tablespoons olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed baking sheet—Roast in the preheated oven for 20 minutes.
2. Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt. Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve the Garlic Herb Roasted Potatoes Carrots and Zucchini warm – enjoy!
HOW TO SERVE ROASTED POTATOES, CARROTS, AND ZUCCHINI?
This recipe pairs supremely with any weeknight meal. You can serve the roasted veggies with chicken, turkey, fish, or steak! That said, our garlic herb roasted potatoes carrots and zucchini recipe is a solid holiday side, and will make a remarked appearance on your table for Thanksgiving, Christmas, or any other special occasion!
HOW TO REHEAT THE ROASTED VEGETABLES FOR MEAL PREP?
You can just pop the Garlic Herb Roasted Potatoes Carrots and Zucchini in the microwave and you’re done!
Easy Roasted Potatoes and Carrots Side Dish
It’s always good to have a healthy, go-to veggie recipe that you can kind of make in your sleep, you know what I mean? Something for those times when life gets out of control and you just need to get dinner on the table. Because, as you know, no matter how busy we get, it’s important to stop and nourish ourselves.