Description
Enjoy a flavorful and colorful dish with this Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe. Perfect as a side dish for any meal!
Ingredients
Baby Potatoes:
1 pound baby potatoes (halved)
Carrots:
3 large carrots (peeled and sliced)
Zucchini:
2 medium zucchinis (sliced into half-moons)
Olive Oil:
3 tablespoons
Garlic:
4 cloves (minced)
Thyme:
1 teaspoon dried
Rosemary:
1 teaspoon dried
Oregano:
1/2 teaspoon dried
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Parsley:
2 tablespoons chopped fresh (for garnish)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Potatoes and Carrots: Toss potatoes and carrots with 2 tablespoons olive oil, garlic, thyme, rosemary, oregano, salt, and pepper. Roast for 20 minutes.
- Prepare Zucchini: Toss zucchini with remaining olive oil, salt, and pepper. Add zucchini to the baking sheet after 20 minutes and roast for another 15–20 minutes.
- Finish and Serve: Once all vegetables are tender and golden, sprinkle with fresh parsley before serving.
Notes
- Enhance with lemon juice or red pepper flakes for more flavor.
- Sprinkle with parmesan cheese for a savory touch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
