Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful medley of crispy potatoes, sweet carrots, and tender zucchini tossed in aromatic herbs and garlic. This simple yet flavorful dish makes for an impressive side at any gathering or a satisfying vegetarian meal. Easy to prepare and bursting with flavor, it’s sure to have everyone asking for seconds!
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 medium carrots, cut into 1-inch sticks
- 2 medium zucchinis, sliced thickly
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 2 tsp fresh thyme or rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine halved potatoes, carrot sticks, and zucchini slices.
- Drizzle with olive oil and toss in minced garlic, herbs, salt, and pepper until well-coated.
- Spread the mixture onto a baking sheet in a single layer.
- Roast for 25-30 minutes or until golden brown and crisping around the edges; stir halfway through cooking.
- Remove from the oven and garnish with additional herbs 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: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg