Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful side dish that brings a burst of color and taste to any meal. This easy-to-make recipe combines the earthiness of potatoes, the sweetness of carrots, and the freshness of zucchini, all roasted to perfection with aromatic garlic and herbs. Ready in just 10 minutes of prep time, these vegetables are perfect for busy weeknights or special occasions alike. Whether you serve them alongside grilled chicken, fish, or as a hearty addition to salads, this dish promises to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 medium potatoes (diced)
- 2 large carrots (sliced)
- 2 medium zucchinis (sliced)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine diced potatoes, sliced carrots, and zucchini. Drizzle with olive oil and add minced garlic, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Spread the vegetable mixture on the prepared baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through until tender and golden brown.
- Garnish with freshly chopped parsley before serving warm.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg