Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a delightful blend of flavors and textures, perfect for any meal. These veggies roast to golden perfection, enveloped in the rich aroma of garlic and fresh herbs. Whether you’re serving them at a dinner party or enjoying a cozy family meal, this dish is sure to impress. With minimal prep and cleanup, it’s a hassle-free addition to your culinary repertoire.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 4 cloves fresh garlic, minced
- 3 tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the baby potatoes into halves. Slice carrots into sticks or rounds and cut zucchini into thick half-moons.
- In a large bowl, combine all chopped vegetables with minced garlic, olive oil, salt, pepper, thyme, and rosemary. Toss until everything is evenly coated.
- Spread the vegetable mixture onto a lined 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: Approximately 1 cup (150g)
- Calories: 160
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg