Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful side dish that transforms simple vegetables into a delightful medley bursting with aromas and taste. Roasted to perfection, the crispy edges and tender centers make this dish a crowd-pleaser for family gatherings or cozy dinners. With a mix of garlic and herbs elevating each bite, it’s not just a side; it’s a celebration of vegetables that everyone will love.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 cups carrots, sliced
- 2 cups zucchini, chopped
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse and cut the potatoes, carrots, and zucchini into uniform pieces for even cooking.
- In a large bowl, toss the vegetables with olive oil, minced garlic, thyme, rosemary, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on a parchment-lined baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through until golden brown and crispy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 175
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg