Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a deliciously simple side dish that elevates any meal with its vibrant flavors and colorful presentation. This easy-to-make recipe highlights fresh vegetables roasted to perfection, infused with aromatic garlic, thyme, and rosemary. Ideal for family dinners or festive gatherings, it complements a variety of main courses, from grilled meats to vegetarian options.
Ingredients
Scale
- 1 1/4 lbs baby potatoes (halved)
- 1 lb medium carrots (cut into 2-inch pieces)
- 12 oz zucchini (cut into 1-inch pieces)
- 3 tbsp olive oil
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- 4 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400ºF (200ºC).
- In a large bowl, combine halved baby potatoes and chopped carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper until well coated.
- Spread the potato-carrot mixture onto a rimmed baking sheet and roast for 20 minutes.
- While roasting, toss zucchini with the remaining olive oil and a pinch of salt in a separate bowl.
- After the initial roasting time, add zucchini and minced garlic to the baking sheet, tossing everything together.
- Return to the oven and roast for an additional 20 minutes or until all vegetables are tender and slightly browned.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg