Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe
A delightful and easy-to-make dish of Garlic Herb Roasted Potatoes, Carrots, and Zucchini that is bursting with flavor and perfect for a satisfying meal or a side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Potatoes and Carrots:
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
Zucchini:
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat the oven to 400ºF (200ºC) and position a rack in the middle.
- Prepare Potatoes and Carrots: In a large bowl, combine potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Add Zucchini: Toss zucchini with remaining olive oil and salt, then add to the baking sheet with the other veggies.
- Roast: Mix in garlic, spread everything evenly, and roast for another 20 minutes until tender and slightly browned.
- Serve: Serve warm and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 7g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Garlic Herb Roasted Potatoes, Carrots, Zucchini, Side Dish, Vegetarian, Easy Recipe
