Garlic Herb Roasted Potatoes Carrots and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is the ultimate side dish for any meal. This recipe highlights the natural sweetness of carrots and zucchini, complemented by the earthy flavors of baby potatoes. Tossed in a fragrant blend of garlic and fresh herbs, this dish is not only easy to prepare but also delivers a satisfying crunch with every bite. Ideal for weeknight dinners or festive occasions, these roasted veggies will quickly become a favorite at your table. Enjoy their vibrant colors and robust flavors as they elevate your meals effortlessly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1¼ pounds baby potatoes (halved)
- 1 pound medium carrots (cut into 2-inch pieces)
- 1 medium red onion (cut into thick wedges)
- 3/4 pound zucchini (cut into 1-inch pieces)
- 4 tablespoons olive oil
- Salt and pepper (to taste)
- 4 cloves garlic (minced)
- 1 tablespoon fresh thyme (minced)
- 1 tablespoon fresh rosemary (minced)
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine baby potatoes, carrots, and onion with 3 tablespoons of olive oil. Season with salt and pepper.
- Spread the vegetable mixture on a baking sheet and roast for about 20 minutes.
- Toss zucchini with remaining olive oil and a pinch of salt.
- After 20 minutes, add zucchini, garlic, thyme, and rosemary to the baking sheet; toss to combine.
- Return to the oven for another 20 minutes or until all vegetables are tender and golden brown.
- Allow to cool slightly before serving warm.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 210
- Sugar: 4g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg