Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant, flavorful side dish that elevates any meal with its colorful presentation and rich taste. This dish features tender roasted vegetables infused with aromatic garlic, fresh herbs, and a touch of olive oil. Perfect for family dinners, holiday gatherings, or a healthy weeknight meal, these roasted veggies are not only delicious but also packed with nutrients. The delightful combination of baby potatoes, carrots, and zucchini makes it appealing to both kids and adults alike. With simple preparations and versatile ingredients, you can customize this recipe to suit your taste preferences or seasonal produce availability. Enjoy the explosion of flavors in every bite!
Ingredients
Scale
- 1.5 lbs baby potatoes
- 1 lb carrots
- 1 large zucchini
- 5-6 whole garlic cloves
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary
- 1.5 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine halved baby potatoes, carrot chunks, and smashed garlic cloves. Toss with 2 tablespoons olive oil, chopped thyme, rosemary, salt (1 tsp), and black pepper.
- Spread the mixture on a baking sheet and roast for about 20 minutes.
- Meanwhile, toss thick-cut zucchini with the remaining tablespoon of olive oil and ½ teaspoon salt.
- After 20 minutes, flip the potatoes and carrots; add zucchini to the pan.
- Roast for an additional 15-20 minutes until potatoes are golden and zucchini is tender-crisp.
- Taste before serving; adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg