Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini offers a vibrant blend of flavors that transforms simple vegetables into a delightful dish. Perfect for busy weeknights or elegant gatherings, this easy-to-make recipe features golden baby potatoes, sweet carrots, and tender zucchini roasted with aromatic garlic and fresh herbs. The result is a comforting medley that fills your kitchen with irresistible aromas and makes dinner feel special.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 medium carrots, sliced into rounds
- 2 medium zucchini, cut into half-moons
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: wash and chop the baby potatoes, slice the carrots, and cut the zucchini.
- In a large bowl, combine the vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss until evenly coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes or until golden brown and fork-tender.
- Toss halfway through cooking for even roasting.
- Serve hot as a side dish or main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg