Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious, aromatic dish that brings warmth to any meal. With golden-brown crispy edges and tender interiors, this vibrant medley of vegetables makes for an irresistible side or even a main course. Easy to prepare and customizable with your favorite veggies, this dish will delight your taste buds and impress your guests at any gathering.
Ingredients
Scale
- 1 lb Yukon Gold potatoes, chopped
- 1 lb carrots, sliced
- 1 lb medium zucchini, sliced
- 4 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop the potatoes into bite-sized pieces; slice the carrots and zucchini evenly.
- In a large bowl, combine veggies with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss until well coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes until golden brown and tender, stirring halfway through.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg