Description

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delectable vegetable medley that brings vibrant colors and rich flavors to your table. Crisp baby potatoes, sweet carrots, and tender zucchini are tossed in aromatic garlic and fresh herbs before being roasted to golden perfection. This dish is not only visually appealing but also incredibly versatile, making it the perfect side for any meal or gathering.

Ingredients

Scale

1 lb baby potatoes, halved
2 medium carrots, sliced into sticks
1 medium zucchini, sliced into half-moons
4 cloves garlic, minced
2 tbsp extra virgin olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, sliced carrots, sliced zucchini, minced garlic, olive oil, salt, and pepper. Toss until well-coated.
Add the fresh rosemary and thyme; toss again to distribute evenly.
Spread the veggie mixture on a parchment-lined baking sheet without overcrowding.
Roast for 25-30 minutes or until golden brown and fork-tender, stirring halfway through for even crispness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 190
Sugar: 3g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Feel free to customize this recipe by adding bell peppers or sweet potatoes for added sweetness. You can also experiment with different herbs such as oregano or basil for unique flavors.