Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a healthy and flavorful side dish made with a medley of vegetables tossed in olive oil, garlic, and herbs, then roasted to perfection. It’s a simple, colorful, and delicious addition to any meal.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 cups carrots, peeled and sliced
- 2 cups zucchini, sliced into half-moons
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, combine potatoes, carrots, and zucchini.
- Add olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss until vegetables are well coated.
- Spread the vegetables evenly on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and lightly browned.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Cut vegetables into similar sizes to ensure even roasting.
- Feel free to add other vegetables like bell peppers or red onions.
- Add a sprinkle of Parmesan cheese during the last 5 minutes for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, garlic herb vegetables, vegan side dish, roasted potatoes and zucchini, healthy roasted veggies