Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe
Garlic Herb Roasted Potatoes Carrots and Zucchini is a delicious and easy-to-make side dish that features a medley of vegetables roasted to perfection with fragrant herbs and garlic.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potatoes and Carrots:
- 10 oz baby potatoes, halved
- 8 oz carrots, scrubbed and cut into 2-inch pieces
- 1½ tablespoons olive oil
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- Salt and freshly ground black pepper, to taste
Zucchini:
- 6 oz zucchini, trimmed and cut into 1-inch pieces
- ½ tablespoon olive oil
- Pinch of salt
Garlic:
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and position the rack in the middle.
- Prepare Potatoes and Carrots: In a large bowl, mix potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Prep Zucchini: In a separate bowl, toss zucchini with ½ tablespoon of olive oil and a pinch of salt. Add to the baking sheet with the other vegetables. Sprinkle minced garlic over the veggies and toss.
- Roast: Roast for an additional 20 minutes until tender and slightly browned. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Garlic Herb, Roasted Potatoes, Carrots, Zucchini, Side Dish, Vegetables
