Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious and easy vegetable side dish that is perfect for any meal. The combination of fresh herbs and roasted vegetables creates a flavorful and colorful dish that will impress your family and friends.
Ingredients
Units
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
Other Ingredients:
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat the oven to 400ºF (200ºC) and position a rack in the middle.
- Toss Potatoes and Carrots: In a large bowl, combine potatoes and carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper. Toss to coat evenly.
- Roast Carrots and Potatoes: Spread the carrots and potatoes on a baking sheet and roast for 20 minutes.
- Prepare Zucchini: In another bowl, toss zucchini with the remaining olive oil and a pinch of salt.
- Add Zucchini: Add the zucchini to the baking sheet with the roasted potatoes and carrots.
- Season and Roast: Sprinkle minced garlic over the vegetables, toss to combine, and spread into an even layer. Roast for an additional 20 minutes or until tender and slightly browned.
- Serve: Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!
Notes
- Feel free to customize the herbs and seasonings to suit your taste preferences.
- Make sure to cut the vegetables into similar sizes for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 213.67 cal
- Sugar: 5.21 g
- Sodium: 101.5 mg
- Fat: 9.56 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 7.78 g
- Trans Fat: 0 g
- Carbohydrates: 30.46 g
- Fiber: 5.78 g
- Protein: 3.56 g
- Cholesterol: 0 mg
