Garlic Herb Roasted Potatoes Carrots and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant, flavorful side dish that brightens any meal. This recipe combines tender baby potatoes, sweet carrots, and juicy zucchini with aromatic garlic and fresh herbs. Whether you’re hosting a family gathering or simply enjoying a weeknight dinner, this colorful medley adds a nutritious touch to your plate. It’s not only easy to prepare but also packed with wholesome ingredients that make it a guilt-free indulgence. Perfectly roasted until golden brown, these veggies promise to be the star of your table!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10 oz baby potatoes, halved
- 8 oz carrots, cut into 2-inch pieces
- 6 oz zucchini, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the halved baby potatoes and carrot pieces with 1½ tablespoons of olive oil, fresh thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Toss the zucchini with the remaining olive oil and add it to the baking sheet along with the minced garlic after the initial roasting time.
- Continue roasting for another 20 minutes until all vegetables are tender and lightly browned.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 140
- Sugar: 4g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg