Description
A vibrant celebration of flavors featuring crispy potatoes, tender carrots, and fresh zucchini, all roasted with aromatic garlic and herbs.
Ingredients
Scale
- 1 pound of baby potatoes, halved or quartered
- 2 medium carrots, sliced into thin rounds
- 1 medium zucchini, diced
- 4 cloves of garlic, minced
- 3 tablespoons of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the halved potatoes, sliced carrots, and diced zucchini in a large bowl.
- Drizzle with olive oil, ensuring all veggies are lightly coated.
- Add minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss until well combined.
- Spread the mixture evenly on a large baking sheet, making sure they aren’t overcrowded.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through for even cooking.
- Remove from the oven, garnish with fresh parsley, and serve!
Notes
For extra flavor, consider adding bell peppers or red onions. These roasted veggies can also be served alongside grilled chicken or salmon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg