Description
A delightful recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini that combines the earthy flavors of root vegetables with aromatic herbs for a simple and flavorful side dish.
Ingredients
Baby Potatoes:
1 lb, halved
Carrots:
3 large, peeled and cut into sticks
Zucchinis:
2 medium, sliced into thick half-moons
Olive Oil:
3 tablespoons
Garlic:
4 cloves, minced
Dried Thyme:
1 teaspoon
Dried Rosemary:
1 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Parsley (optional):
2 tablespoons chopped fresh
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, combine the potatoes, carrots, and zucchini. Add the olive oil, garlic, thyme, rosemary, salt, and pepper. Toss until all the vegetables are evenly coated.
- Roast the vegetables: Spread the vegetables on the baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until golden and tender. Potatoes and carrots should be closer to the edges for even cooking.
- Finish and serve: Remove from the oven, sprinkle with fresh parsley if desired, and serve hot.
Notes
- To ensure even roasting, cut vegetables into similar sizes.
- Feel free to customize with other herbs like oregano or basil, or a squeeze of lemon juice for added brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 5g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
