Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful and healthy side dish that effortlessly combines the earthy flavors of garlic with fresh herbs and naturally sweet roasted vegetables. Perfect for any occasion, this versatile recipe pairs well with proteins or can be enjoyed on its own as a hearty vegetarian option. With minimal prep time and maximum flavor, it’s a go-to choice for busy weeknights or elegant dinner parties alike.
Ingredients
Scale
- 2 cups potatoes (cubed)
- 2 cups carrots (sliced)
- 2 cups zucchini (sliced)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme or rosemary (chopped)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and peel (if desired) the potatoes and carrots; cut them into even-sized pieces.
- Slice the zucchini into half-moons or rounds.
- In a large mixing bowl, combine all chopped vegetables with minced garlic, olive oil, salt, pepper, and fresh herbs; toss until evenly coated.
- Spread the coated vegetables in a single layer on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes or until golden brown and tender, stirring halfway through cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg