Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful and vibrant side dish that perfectly complements any meal. This easy-to-make recipe features tender baby potatoes, sweet carrots, and fresh zucchini, all roasted to golden perfection with aromatic garlic and a blend of herbs. The result is a colorful medley bursting with flavor and nutrition, making it an ideal choice for family dinners or meal prep.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 large carrots, sliced into sticks
- 2 medium zucchini, sliced into half-moons
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine halved baby potatoes and carrot sticks. Drizzle with half of the olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and pepper. Toss well to coat.
- Spread the seasoned veggies on the baking sheet and roast for about 20–25 minutes, stirring halfway through.
- Add sliced zucchini to the baking sheet along with the remaining olive oil and garlic. Toss gently.
- Continue roasting for another 15–20 minutes until all vegetables are golden brown and tender.
- Remove from the oven and garnish with fresh parsley before serving warm.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 167
- Sugar: 4g
- Sodium: 212mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg