Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and nutritious side dish that brings together the earthy flavors of baby potatoes, the natural sweetness of carrots, and the fresh crunch of zucchini. Roasting these vegetables elevates their taste, creating a delightful crispy exterior while keeping them tender inside. This easy-to-make recipe takes just 30 minutes from start to finish, making it perfect for busy weeknight dinners or special occasions alike. Infused with minced garlic and fragrant dried herbs, this dish not only adds color to your table but also complements any main course beautifully. Whether served alongside grilled meats or as part of a vegetarian spread, these roasted veggies are sure to impress family and friends.
Ingredients
- 1 pound baby potatoes
- 2 medium carrots
- 1 medium zucchini
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (thyme, rosemary, or Italian seasoning)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C).
- Wash the baby potatoes (halving if large), cut carrots into sticks, and slice zucchini into half-moons.
- In a bowl, combine potatoes, carrots, zucchini, minced garlic, olive oil, herbs, salt, and pepper. Toss well to coat.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes or until golden brown, stirring halfway through.
- Serve warm as a vibrant side dish.
Notes
Ensure vegetables are cut evenly for consistent cooking.
Feel free to add other seasonal veggies like bell peppers or Brussels sprouts for variety.
You can prep the veggies up to a day ahead and store them in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (140g)
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg