Description
This garlic herb roasted potatoes carrots and zucchini recipe is a flavorful and healthy side dish perfect for any meal. Oven-roasted to perfection, this easy veggie medley is seasoned with garlic, thyme, and rosemary for the ultimate comfort food experience.
Ingredients
2 cups baby potatoes
2 large carrots
2 medium zucchini
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut baby potatoes into halves or quarters. Peel and slice carrots into thick sticks. Slice zucchini into half-moons.
3. Place all chopped vegetables into a large bowl.
4. Add minced garlic, olive oil, thyme, rosemary, salt, and pepper to the bowl.
5. Toss until vegetables are evenly coated with the seasoning.
6. Spread vegetables in a single layer on the baking sheet.
7. Roast for 30 to 35 minutes, flipping halfway through, until golden brown and tender.
8. Remove from oven and sprinkle with fresh parsley if desired.
9. Serve warm and enjoy.
Notes
Roast in a single layer to avoid steaming.
Use parchment paper for easy cleanup and better caramelization.
For added spice, sprinkle red pepper flakes before roasting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg