Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the ultimate comfort food, bringing warmth and flavor to your dinner table. This vibrant dish features tender vegetables tossed with aromatic garlic and fresh herbs, roasted until golden brown. Perfect as a side or a vegetarian main, it’s an easy recipe that’s sure to impress family and friends while filling your kitchen with an irresistible aroma.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine halved baby potatoes, sliced carrots, and zucchini.
- Drizzle with olive oil and add minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss until evenly coated.
- Spread the mixture on a parchment-lined baking sheet in one layer.
- Roast for 25-30 minutes or until golden brown, stirring halfway through.
- Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - Customize the veggies: Feel free to substitute sweet potatoes or bell peppers based on your preference. - For extra crispiness, avoid overcrowding the baking sheet during roasting.