Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful side dish that enhances any meal with its vibrant flavors and satisfying textures. The combination of tender root vegetables roasted to perfection with aromatic garlic and fresh herbs makes for a mouthwatering experience. This easy-to-follow recipe is not only versatile but also perfect for any occasion, from family dinners to holiday gatherings.
Ingredients
Scale
- 1 pound baby or new potatoes, quartered
- 1 pound fresh carrots, cut into sticks
- 1 medium zucchini, sliced into thick rounds
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary or thyme, chopped (or 1 tablespoon Italian seasoning)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the potatoes into quarters, slice the carrots into sticks, and cut the zucchini into thick rounds.
- In a large bowl, combine all chopped vegetables. Drizzle with olive oil and add minced garlic, chopped herbs, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for about 25-30 minutes or until golden brown and fork-tender, tossing halfway through for even cooking.
- Remove from the oven, let cool slightly, and garnish with additional herbs if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg