Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and nutritious side dish that elevates any meal with its aromatic blend of fresh herbs and garlic. This simple recipe combines tender baby potatoes, sweet carrots, and colorful zucchini, all roasted to perfection. In under an hour, you can create a visually appealing dish that is packed with flavor and health benefits. Whether you’re serving it alongside grilled chicken, beef stew, or as part of a vegetarian platter, this delightful medley is sure to impress at any gathering.
Ingredients
Scale
- 1 1/4 lbs baby potatoes (halved)
- 1 lb medium carrots (cut into 2-inch pieces)
- 12 oz zucchini (cut into 1-inch pieces)
- 3 tbsp olive oil
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and pepper to taste
- 4 cloves garlic (minced)
Instructions
- Preheat your oven to 400ºF (200ºC).
- In a large bowl, mix the halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper until evenly coated.
- Spread the potato-carrot mixture on a baking sheet and roast for about 20 minutes.
- While roasting, toss zucchini pieces with the remaining olive oil and a pinch of salt in a separate bowl.
- After the initial roasting time, add the zucchini and minced garlic to the baking sheet and toss gently.
- Return to the oven for another 20 minutes or until all vegetables are tender and slightly browned.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg