Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a flavorful and colorful side dish that pairs well with any meal. The combination of fresh herbs and garlic elevates the simple ingredients to create a delicious and nutritious dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Global
- Diet: Vegetarian
Ingredients
Scale
Baby Potatoes:
- 10 oz baby potatoes, halved
Carrots:
- 8 oz carrots, scrubbed and cut into 2-inch pieces
Seasoning:
- 2 tablespoons olive oil, divided
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- Salt and freshly ground black pepper, to taste
Zucchini:
- 6 oz zucchini, trimmed and cut into 1-inch pieces
Garlic:
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and set the rack in the middle position.
- Prepare Potatoes and Carrots: In a large bowl, combine potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Add Zucchini: In a separate bowl, toss zucchini with remaining olive oil and salt. Add to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over the veggies and toss to combine.
- Roast: Roast for an additional 20 minutes until tender and slightly browned. Serve warm.
Notes
- You can customize the herbs to your preference, such as adding parsley or oregano.
- Feel free to add a squeeze of lemon juice for a tangy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 7g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Garlic Herb Roasted Potatoes, Roasted Vegetables, Zucchini Carrots Potatoes Recipe
