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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini: Easy and Flavorful

A delicious and simple recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini that's packed with flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 150 kcal

Equipment

  • Baking Sheet

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

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
 

Cooking Instructions

  • 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

Great as a healthy side dish for any meal.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 30mgCalcium: 4mgIron: 6mg
Keyword Easy Recipes, Garlic Herb Roasted Potatoes, Healthy Sides, Roasted Carrots, Vegetable Medley, Zucchini Recipes
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