Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful dish that elevates any meal. This easy recipe combines earthy potatoes, sweet carrots, and tender zucchini with a garlicky herb blend.
Ingredients
Scale
- 4 medium-sized potatoes, cubed
- 3 large carrots, sliced
- 2 medium zucchini, sliced
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Clean and chop your potatoes, carrots, and zucchini into uniform pieces.
- In a large mixing bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil, then add minced garlic, chopped rosemary, thyme, salt, and pepper. Toss until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast for about 30 minutes, stirring halfway through, until tender and golden brown on the edges.
Notes
- Use fresh herbs for the best flavor.
- Do not overcrowd the baking sheet for crispier results.
- Experiment with other seasonings like paprika or cayenne.
- This dish is naturally gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 8g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 5g
- Cholesterol: N/A