Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the perfect side dish for any occasion. This delightful medley of crispy baby potatoes, sweet carrots, and tender zucchini is infused with aromatic garlic and herbs. Roasted to golden perfection, this dish not only enhances your meal but also fills your kitchen with a mouthwatering aroma. Whether you’re hosting a dinner or enjoying a quiet night at home, these vibrant vegetables will surely impress!
Ingredients
Scale
- 1 lb baby potatoes
- 2 cups carrots (sliced)
- 1 medium zucchini (sliced)
- 6 cloves fresh garlic (minced)
- 3 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop baby potatoes into quarters, slice carrots diagonally, and cut zucchini into thick rounds for even cooking.
- In a large bowl, combine all veggies with minced garlic. Drizzle with olive oil and sprinkle dried herbs. Toss until evenly coated.
- Season generously with salt and pepper.
- Spread veggies on a parchment-lined baking sheet and roast for about 25-30 minutes or until golden brown, stirring halfway through.
- Serve warm as a side dish or light main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 170
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added variation, substitute zucchini with bell peppers or cherry tomatoes. - Fresh herbs can elevate flavor; consider using instead of dried ones. - Leftovers can be stored in an airtight container for up to three days.