Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant side dish that perfectly balances flavor and nutrition. This easy recipe features tender baby potatoes, sweet carrots, and fresh zucchini, all infused with aromatic garlic and herbs. Ideal for busy weeknights or special occasions, this colorful medley not only enhances your meal but also delights your senses with its enticing aroma and taste. Serve it alongside grilled meats or enjoy it as a satisfying vegetarian main course.
Ingredients
Scale
- 1 lb baby potatoes
- 2 medium carrots
- 1 medium zucchini
- 4 cloves garlic (minced)
- 3 tbsp olive oil
- 2 tsp dried herbs (thyme, rosemary, or Italian seasoning)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and halve the potatoes; chop carrots and zucchini into uniform pieces.
- In a large bowl, combine vegetables with garlic, olive oil, herbs, salt, and pepper; toss until coated.
- Spread the mixture on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes until tender and golden brown.
- Serve warm as a side dish or main course.
Notes
For added flavor, sprinkle Parmesan cheese over vegetables in the last five minutes of roasting.
Feel free to customize by incorporating seasonal vegetables like bell peppers or asparagus.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 179
- Sugar: 4g
- Sodium: 76mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg