Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful medley of golden baby potatoes, sweet carrots, and tender zucchini, all infused with aromatic garlic and herbs. This vibrant side dish is not only visually stunning but also incredibly easy to prepare, making it perfect for both weeknight dinners and special occasions. With its crisp edges and flavorful profile, this recipe will elevate any meal effortlessly while filling your kitchen with an irresistible aroma.
Ingredients
Scale
- 1 pound baby potatoes, halved
- 2 medium carrots, sliced into 1-inch pieces
- 1 medium zucchini, chopped into half-moons
- 3 tablespoons olive oil
- 4 cloves fresh garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C) and line a baking sheet with parchment paper.
- In a large bowl, combine halved baby potatoes, sliced carrots, and chopped zucchini.
- Drizzle with olive oil and add minced garlic, oregano, thyme, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes or until golden brown and tender, stirring halfway through.
- Serve hot as a delightful side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg