Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and nutritious side dish that brings together the robust flavors of garlic and fresh herbs with tender roasted vegetables. This dish is not only packed with nutrients but also offers a delightful medley of textures and colors, making it an ideal accompaniment to any main course. Whether you’re preparing a weeknight dinner or hosting a festive gathering, this easy-to-make recipe will impress your family and friends. With just 40 minutes from prep to plate, you’ll enjoy the deliciously aromatic taste of these oven-roasted veggies—all while maintaining a healthy diet.
Ingredients
Scale
- 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
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- Salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss baby potatoes and carrots with 1½ tablespoons olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- In another bowl, combine zucchini with the remaining olive oil and a pinch of salt. After the initial roasting time, add zucchini to the baking sheet with minced garlic; toss everything together.
- Roast for an additional 20 minutes until all vegetables are tender and golden brown. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 3/4 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg