Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant side dish that brings warmth and flavor to any meal. This delightful medley of golden baby potatoes, sweet carrots, and tender zucchini is infused with the aromatic richness of garlic and herbs. Perfectly roasted to achieve a crispy exterior while remaining tender inside, this dish is incredibly easy to prepare and highly customizable, making it an ideal choice for family dinners or festive occasions.
Ingredients
Scale
- 1 lb baby potatoes (halved)
- 2 cups carrots (sliced)
- 2 cups zucchini (sliced into half-moons)
- 4 cloves garlic (minced)
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the baby potatoes in half, slice the carrots into rounds, and cut the zucchini into half-moons.
- In a large bowl, combine the chopped veggies with minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until well coated.
- Spread the vegetable mixture evenly on the prepared baking sheet.
- Roast in the oven for 25-30 minutes until golden brown and fork-tender, tossing halfway through cooking for even roasting.
- Allow to cool slightly before serving alongside your favorite main dish.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 170
- Sugar: 3g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg