Description
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a flavorful and colorful side dish that’s easy to make. Perfectly roasted vegetables seasoned with herbs and garlic make a delicious addition to any meal.
Ingredients
Scale
Potatoes:
- 1 pound baby potatoes, halved
Carrots:
- 4 medium carrots, cut into sticks
Zucchini:
- 2 medium zucchini, cut into thick half-moons
Seasoning:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare vegetables: Place potatoes and carrots on a large baking sheet. Drizzle with 2 tablespoons of olive oil, add half of the garlic, thyme, rosemary, oregano, salt, and pepper. Toss to coat.
- First roast: Roast for 20 minutes. Remove from the oven, add zucchini, remaining olive oil, and garlic. Toss to combine.
- Final roast: Spread vegetables evenly on the pan. Roast for another 15-20 minutes until golden and tender.
- Garnish and serve: Sprinkle with fresh parsley before serving.
Notes
- For extra crispiness, spread the vegetables in a single layer on the pan.
- You can substitute sweet potatoes or bell peppers for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
