Description
A delicious and flavorful roasted vegetable dish featuring garlic herb potatoes, carrots, and zucchini, perfect as a side for any meal.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 2 medium carrots, sliced
- 2 medium zucchinis, sliced
- 4 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 425°F (220°C).
- In a large bowl, combine the halved baby potatoes, sliced carrots, and zucchini.
- In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Pour the olive oil mixture over the vegetables and toss to coat 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 more variety.
- For a spicier kick, add red pepper flakes to the olive oil mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg