Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful side dish that brings together the earthy taste of baby potatoes, the natural sweetness of fresh carrots, and the tender texture of zucchini. Tossed in aromatic garlic and fresh herbs, this dish is a feast for both the eyes and the palate. Perfect for any occasion, from casual weeknight dinners to festive gatherings, it takes just about 30 minutes to prepare and cook. This colorful medley not only enhances your meal visually but also adds a nutritious boost. With its quick preparation and versatile flavor profile, Garlic Herb Roasted Potatoes, Carrots, and Zucchini will surely become a family favorite.
Ingredients
- Baby potatoes
- Fresh carrots
- Zucchini
- Olive oil
- Garlic cloves
- Fresh herbs (rosemary or thyme)
- Salt and pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash baby potatoes; cut larger ones in half. Peel carrots and slice into rounds. Slice zucchini into half-moons.
- In a large bowl, mix olive oil, minced garlic, chopped herbs, salt, and pepper.
- Add vegetables to the bowl; toss until coated evenly with the seasoning mix.
- Spread vegetables in a single layer on a lined baking sheet.
- Roast for 25-30 minutes or until golden brown and tender, stirring halfway through for even cooking.
Notes
For extra crispiness, broil on high for an additional minute at the end.
Feel free to customize with other seasonal vegetables like bell peppers or asparagus.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 130
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For extra crispiness, broil on high for an additional minute at the end. Feel free to customize with other seasonal vegetables like bell peppers or asparagus.