Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a deliciously comforting dish bursting with flavor. The golden, crispy baby potatoes, sweet roasted carrots, and tender zucchini combine harmoniously with fragrant garlic and herbs. This easy recipe is perfect for weeknight dinners or potlucks, promising to be a hit at your table. With vibrant colors and mouthwatering aromas, it’s a feast that brings family and friends together!
Ingredients
Scale
- 1 pound baby potatoes
- 2 medium carrots
- 1 medium zucchini
- 4 cloves fresh garlic
- 2 tsp dried oregano
- 3 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut baby potatoes in halves or quarters. Slice carrots into sticks and zucchini into thick rounds.
- In a large bowl, combine all vegetables. Drizzle with olive oil, add minced garlic, oregano, salt, and pepper; toss until well-coated.
- Spread the mixture onto a parchment-lined baking sheet in a single layer for even roasting.
- Roast for 25-30 minutes, tossing halfway through until golden brown and tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
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: 4g
- Cholesterol: 0mg