Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini are the ultimate side dish for any meal. This veggie-packed recipe is a delightful blend of earthy, aromatic flavors that will have your taste buds dancing with delight.
Ingredients
Scale
- 1 pound baby potatoes
- 1 pound medium carrots
- 1 pound zucchini
- 1/4 cup olive oil
- 2 tablespoon fresh thyme
- 2 tablespoon fresh rosemary
- 4 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the halved baby potatoes and cut carrots with olive oil, thyme, rosemary, salt, and pepper.
- Spread the seasoned potatoes and carrots onto a rimmed baking sheet in a single layer and roast for 20 minutes.
- While the initial roasting is underway, toss the trimmed and diced zucchini with the remaining olive oil and a light seasoning of salt.
- After 20 minutes, remove the baking sheet from the oven and add the zucchini and minced garlic to the mix. Toss everything together to combine.
- Return the baking sheet to the oven and continue roasting for an additional 20 minutes, or until all the vegetables are tender and slightly browned.
Notes
Serve alongside grilled or baked chicken, roasted salmon, or a juicy steak. Garnish with fresh parsley or thyme for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg