Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is an irresistible side dish that combines the earthy goodness of fresh vegetables with aromatic garlic and herbs. This quick and easy recipe transforms simple ingredients into a colorful medley, perfect for any meal.
Ingredients
Scale
- 1 lb baby potatoes
- 2 medium carrots
- 1 medium zucchini
- 3 cloves fresh garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and prepare the vegetables: halve the potatoes, slice the carrots into rounds, and cut the zucchini into half-moons.
- In a large bowl, toss the vegetables with minced garlic, olive oil, thyme, rosemary, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes or until golden brown and tender when pierced with a fork.
- Let cool slightly before serving as a colorful side dish.
Notes
For added flavor, sprinkle Parmesan cheese on top during the last few minutes of roasting.
Substitute seasonal vegetables such as bell peppers or asparagus for variety.
To save time, prep vegetables one day ahead and store them in an airtight container in the fridge.
- 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: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg