Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful side dish that elevates any meal. The medley of tender potatoes, sweet carrots, and juicy zucchini, all roasted to golden perfection with aromatic garlic and fresh herbs, creates a delightful crunch in every bite. This recipe is not only easy to prepare but also allows for personalization based on your favorite vegetables or herbs. Serve it alongside grilled meats or as part of a vegetarian spread for a colorful addition to your dining table.
Ingredients
2 pounds baby potatoes or Yukon Gold
1 pound fresh carrots
2 medium zucchinis
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary and thyme (or herbs of choice)
Salt and pepper to taste
Instructions
Preheat your oven to 425°F (220°C).
Wash and chop the potatoes into halves or quarters, slice the carrots into even chunks, and cut the zucchini into half-moons.
In a large bowl, combine the chopped vegetables with olive oil, minced garlic, herbs, salt, and pepper. Toss until evenly coated.
Spread the mixture on a parchment-lined baking sheet without overcrowding.
Roast for 25–30 minutes, stirring halfway through until golden brown.
Notes
Feel free to experiment with seasonal veggies like bell peppers or asparagus.
For added flavor, sprinkle with Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g