Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini deliver a comforting yet vibrant flavor explosion, perfect for weeknight dinners or festive gatherings. Enjoy this easy recipe that brings everyone to the table.
Ingredients
- Baby Potatoes
- Carrots
- Zucchini
- Fresh Garlic
- Olive Oil
- Dried Herbs (Thyme & Oregano)
- Salt & Pepper
Instructions
- Preheat oven to 425°F (220°C).
- Wash and halve baby potatoes; chop carrots into bite-sized pieces and slice zucchini into rounds.
- In a large bowl, combine all vegetables with minced garlic, olive oil, salt, pepper, and dried herbs.
- Spread the seasoned veggies on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown and fork-tender, stirring halfway through.
- 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: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize by swapping in your favorite root vegetables or adding chili flakes for extra heat. Ensure even cooking by cutting vegetables into similar sizes and avoid overcrowding the baking sheet.