Description
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a flavorful and colorful side dish that’s easy to make. Perfectly seasoned with a mix of herbs and garlic, these roasted vegetables are a delicious addition to any meal.
Ingredients
Scale
Potatoes and Carrots:
- 1 pound baby potatoes (halved)
- 3 large carrots (peeled and cut into 1/2-inch slices)
Zucchini:
- 2 medium zucchinis (sliced into half-moons)
Seasoning:
- 3 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare Potatoes and Carrots: In a large bowl, combine the potatoes and carrots. Drizzle with half of the olive oil and season with half the garlic, thyme, rosemary, oregano, salt, and pepper. Toss well and spread evenly on a large baking sheet. Roast for 20 minutes.
- Prepare Zucchini: Meanwhile, toss the zucchini with the remaining olive oil, garlic, and herbs.
- Combine and Roast: After 20 minutes, add the zucchini to the baking sheet and stir gently. Return to the oven and roast for another 15 to 20 minutes, or until all vegetables are tender and golden.
- Garnish and Serve: Garnish with chopped fresh parsley before serving.
Notes
- To ensure even roasting, cut all vegetables to a similar size.
- Add a sprinkle of grated Parmesan or a squeeze of lemon juice before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 190
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
