Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple yet flavorful side dish that is versatile and packed with nutrition. The combination of fresh herbs and roasted veggies makes this dish a perfect addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Various
- Diet: Vegetarian
Ingredients
Scale
Potatoes:
- 1 1/4 lb baby potatoes, halved
Carrots:
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
Zucchini:
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
Seasonings:
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper to taste
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Vegetables: In a large bowl, toss the potatoes, carrots, and zucchini with 2 tablespoons of olive oil, thyme, rosemary, garlic, salt, and pepper until evenly coated.
- Roast: Spread the vegetables in a single layer on the prepared baking sheet and roast for about 30-35 minutes, or until they are tender and golden brown, stirring halfway through the cooking time.
- Serve: Once roasted, transfer the vegetables to a serving dish and garnish with additional herbs if desired. Serve hot and enjoy!
Notes
- Cut vegetables evenly for even roasting.
- Experiment with different herbs for varied flavors.
- Consider adding tri-colored carrots or other root vegetables for visual appeal.
- Vegetables do not need to be peeled before roasting for added flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Garlic Herb Roasted Potatoes Carrots Zucchini, Roasted Vegetables, Side Dish, Healthy
