Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful side dish that can elevate any meal. This easy-to-make recipe features tender vegetables infused with garlic and fresh herbs, making it a hit for family dinners or festive gatherings. Enjoy the colorful medley alongside grilled chicken, fish, or as a hearty addition to grain bowls. With simple ingredients and minimal prep time, you can create a dish that not only pleases the palate but also adds beautiful colors to your table.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced into sticks
- 2 cups zucchini, sliced into half-moons
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the potatoes, carrots, and zucchini.
- Drizzle with olive oil and add minced garlic, thyme, rosemary, salt, and pepper. Toss until well coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through until golden and tender.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg