Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful dish that combines earthy potatoes, sweet carrots, and tender zucchini, all infused with aromatic garlic and fresh herbs. This easy-to-make recipe not only brings vibrant colors to your table but also packs a nutritional punch. Perfect as a side for grilled meats or a light vegetarian main course, this medley offers versatility and flavor in every bite.
Ingredients
– 1 pound baby potatoes
– 3 medium-sized carrots
– 1 medium zucchini
– 3 tablespoons extra virgin olive oil
– 2 teaspoons chopped fresh rosemary
– 2 teaspoons chopped fresh thyme
– Salt and pepper to taste
Instructions
1. Preheat your oven to 425°F (220°C).
2. Wash and cut the potatoes into halves or quarters, slice the carrots into uniform rounds, and chop the zucchini into half-moons.
3. In a large bowl, combine the vegetables with olive oil, herbs, salt, and pepper. Toss until evenly coated.
4. Spread the mixture onto a baking sheet lined with parchment paper in a single layer.
5. Roast for 25-30 minutes, flipping halfway through until golden brown and tender.
6. Serve hot as a delicious side dish or enjoy it on its own.
Notes
Feel free to customize with other seasonal vegetables like bell peppers or broccoli!
For added flavor, sprinkle Parmesan cheese during the last few minutes of roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 180
- Fat: 7g
- Carbohydrates: 30g
- Protein: 3g