Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful side dish that elevates any meal. This recipe features golden-brown baby potatoes, sweet carrots, and tender zucchini, all infused with aromatic garlic and fresh herbs. Perfect for cozy family dinners or festive gatherings, it’s both simple to make and visually appealing. Treat your taste buds to this delightful medley that promises to bring joy to your dining experience!
Ingredients
Scale
- 1 lb baby potatoes, halved
- 3 medium carrots, sliced
- 1 medium zucchini, cut into half-moons
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine halved baby potatoes, sliced carrots, and zucchini. Add minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until well coated.
- Spread the vegetables evenly on a parchment-lined baking sheet.
- Roast for 25-30 minutes or until the potatoes are golden brown and fork-tender. Stir halfway through cooking.
- Serve hot on a platter; drizzle with additional olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg