Description
A delightful and easy-to-make side dish featuring garlic herb roasted baby potatoes, carrots, and zucchini, perfect for a healthy and flavorful addition to any meal.
Ingredients
Baby Potatoes:
1 pound, halved
Carrots:
3 large, peeled and sliced into 1/2-inch pieces
Zucchini:
2 medium, sliced into 1/2-inch rounds
Olive Oil:
3 tablespoons
Garlic:
4 cloves, minced
Italian Herbs:
1 teaspoon
Salt:
1 teaspoon
Black Pepper:
1/2 teaspoon
Parsley:
1 tablespoon, chopped (optional)
Instructions
- Preheat the oven: to 425°F (220°C).
- Prepare the vegetables: In a large bowl, combine potatoes, carrots, and zucchini. Add olive oil, garlic, Italian herbs, salt, and pepper. Toss to coat evenly.
- Roast: Spread vegetables on a baking sheet. Roast for 25 minutes, stir gently, then roast for another 10–15 minutes until golden and tender.
- Finish: Sprinkle with parsley if desired. Serve warm.
Notes
- Cut vegetables evenly for consistent roasting.
- For crispiness, broil for 2–3 minutes.
- Pairs well with chicken, fish, or plant-based dishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
