Description
Elevate your dining experience with this vibrant Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish. Featuring golden potatoes, sweet carrots, and crunchy zucchini, all infused with fresh garlic and herbs, this recipe transforms simple ingredients into a colorful feast. Perfect for family dinners or special occasions, each bite promises a delightful blend of flavors and textures that will impress your guests.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 medium carrots, sliced into sticks
- 1 medium zucchini, cut into half-moons
- 3 cloves fresh garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop the baby potatoes into halves or quarters. Slice the carrots and cut the zucchini.
- In a large bowl, combine the potatoes, carrots, zucchini, minced garlic, olive oil, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown and fork-tender; stir halfway through cooking.
- Serve hot as a side dish or main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg