Description

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant, flavorful dish that brings together crispy potatoes, sweet carrots, and tender zucchini. This easy-to-make recipe is perfect for any occasion, from family gatherings to weeknight dinners. The aromatic blend of garlic and fresh herbs elevates these veggies into a delightful side that will impress everyone at the table.

Ingredients

Scale

1 lb baby potatoes (halved)
2 large carrots (sliced into thick rounds)
1 medium zucchini (cut into half-moons)
4 cloves fresh garlic (minced)
3 tbsp extra virgin olive oil
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine halved baby potatoes, sliced carrots, chopped zucchini, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Toss until all vegetables are well coated.
Spread the seasoned veggies in an even layer on the prepared baking sheet without overcrowding.
Roast in the preheated oven for 25-30 minutes or until golden brown and tender, stirring halfway through for even cooking.
Allow to cool slightly before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 3g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Experiment by adding bell peppers or swapping regular potatoes for sweet potatoes. For added flavor, sprinkle crumbled feta cheese over the vegetables after roasting. Ensure vegetables are evenly spread on the baking sheet for crispy results.