Description
A delicious and healthy recipe for garlic herb roasted potatoes, carrots, and zucchini, perfect as a side dish.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup zucchini, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the baby potatoes, carrots, and zucchini.
- Add olive oil, minced garlic, thyme, rosemary, salt, and pepper. Toss to coat the vegetables evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Feel free to add other vegetables like bell peppers or onions.
- For extra flavor, sprinkle with fresh herbs before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg