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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini

A delicious side dish of Garlic Herb Roasted Potatoes, Carrots, and Zucchini, perfect for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Baking Sheet
  • large bowl
  • oven

Ingredients
  

Vegetables

  • 10 oz baby potatoes halved
  • 8 oz carrots scrubbed and cut into 2-inch pieces
  • 6 oz zucchini trimmed and cut into 1-inch pieces

Herbs and Seasoning

  • 2 tablespoons olive oil divided
  • 1 teaspoon fresh thyme minced
  • 1 teaspoon fresh rosemary minced
  • Salt to taste
  • freshly ground black pepper to taste
  • 2 cloves garlic minced

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and set the rack in the middle position.
  • In a large bowl, combine potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Mix well to coat. Spread the veggies on a rimmed baking sheet and roast for 20 minutes.
  • In a separate bowl, toss zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt. Add to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over the veggies and toss everything together.
  • Roast for an additional 20 minutes, or until the vegetables are tender and slightly browned. Serve warm and enjoy!

Notes

Cut the vegetables evenly to ensure they roast at the same rate. Experiment with different herbs like sage or oregano for variety. Add more vegetables like sweet potatoes, parsnips, or butternut squash for extra color and flavor.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 200mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 1mg
Keyword carrot recipe, garlic herb potatoes, Healthy Side Dish, roasted vegetables, zucchini recipe
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