Description
A delightful and easy recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This colorful and flavorful dish makes a perfect side for any meal.
Ingredients
Scale
Baby Potatoes:
1 pound, halved;
Carrots:
3 medium, peeled and sliced;
Zucchinis:
2 medium, sliced into half-moons;
Olive Oil:
3 tablespoons;
Garlic Cloves:
4, minced;
Dried Thyme:
1 teaspoon;
Dried Rosemary:
1 teaspoon;
Dried Parsley:
1 teaspoon;
Salt:
½ teaspoon;
Black Pepper:
¼ teaspoon
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare Vegetables: In a large bowl, combine potatoes, carrots, and zucchini. Add olive oil, garlic, thyme, rosemary, parsley, salt, and pepper. Toss to coat.
- Roast Vegetables: Spread vegetables on a baking sheet. Roast for 35-40 minutes, stirring halfway, until golden and tender.
- Serve: Serve warm.
Notes
- You can use fresh herbs instead of dried, using three times the amount.
- Enhance with grated Parmesan or a splash of lemon juice before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
