Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and delicious side dish that brings together golden-brown baby potatoes, sweet carrots, and tender zucchini. Infused with aromatic garlic and Italian herbs, this recipe is not only simple to prepare but also packed with nutrients. Perfect for any occasion, from casual weeknight dinners to festive gatherings, this medley of flavors will impress your family and guests alike. With minimal prep time and endless customization options, it’s an ideal accompaniment to a variety of main courses.
Ingredients
- Baby Potatoes
- Carrots
- Zucchini
- Fresh Garlic
- Olive Oil
- Dried Italian Herbs (or fresh)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and prepare the vegetables: halve the potatoes, slice the carrots into rounds, and cut the zucchini into half-moons.
- In a large bowl, combine all vegetables with minced garlic, olive oil, and herbs; toss until well-coated.
- Spread evenly on a parchment-lined baking sheet.
- Roast for 25-30 minutes until tender and golden brown, stirring halfway through.
- Serve warm as a delicious side dish.
Notes
For extra flavor, marinate the vegetables in olive oil and herbs for a few hours before roasting.
Feel free to add seasonal vegetables like bell peppers or asparagus for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg