Garlic Herb Roasted Potatoes Carrots and Zucchini Recipe
A delicious and flavorful recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini that makes a perfect side dish for any meal. The combination of tender baby potatoes, sweet carrots, and zesty zucchini roasted with aromatic herbs and garlic is sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Potatoes:
- 1 1/4 lb baby potatoes, halved
Carrots:
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
Zucchini:
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
Seasoning:
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat the oven to 400ºF (200ºC) and position a rack in the middle.
- Toss Potatoes and Carrots: In a large bowl, combine potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
- Roast Potatoes and Carrots: Spread the potatoes and carrots on a baking sheet and roast for 20 minutes.
- Prepare Zucchini: Toss zucchini with remaining olive oil, season with salt, then add to the baking sheet.
- Combine Ingredients: Add minced garlic to the vegetables, mix well, and spread evenly.
- Continue Roasting: Return the baking sheet to the oven and roast until all veggies are tender and golden brown, about 20 minutes.
- Serve: Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Garlic Herb Roasted Potatoes, Carrots, Zucchini, Side Dish, Roasted Vegetables
