Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a vibrant side dish that bursts with flavor and color. This simple yet delightful recipe combines crispy baby potatoes, sweet carrots, and juicy zucchini, all infused with aromatic garlic and fresh herbs. Perfect for family dinners or festive gatherings, these roasted vegetables promise to elevate any meal. Enjoy the irresistible aroma wafting from your oven as they roast to perfection—everyone will be asking for seconds!
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 medium carrots, cut into sticks
- 1 medium zucchini, sliced into half-moons
- 4 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the baby potatoes, carrots, and zucchini into uniform sizes.
- In a large bowl, combine the vegetables with minced garlic, thyme, rosemary, olive oil, salt, and pepper. Toss until evenly coated.
- Spread the mixture onto a baking sheet in a single layer.
- Roast for 25-30 minutes until golden brown and crispy, stirring halfway through for even cooking.
- Remove from the oven and let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 165
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg