Description
A delicious and healthy recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This colorful dish is bursting with flavor and makes a perfect side for any meal.
Ingredients
Baby Potatoes:
1 lb halved,
Carrots:
3 large (peeled and sliced),
Zucchinis:
2 medium (sliced into half moons),
Olive Oil:
3 tbsp,
Garlic Cloves:
4 (minced),
Dried Thyme:
1 tsp,
Dried Rosemary:
1 tsp,
Dried Oregano:
1/2 tsp,
Paprika:
1/2 tsp,
Salt and Black Pepper:
to taste,
Fresh Parsley:
2 tbsp (optional for garnish)
Instructions
- Preheat oven: to 425°F (220°C).
- Prepare zucchini: Toss sliced zucchini with remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
In a large bowl, combine halved baby potatoes and sliced carrots. Drizzle with 2 tablespoons of olive oil, add garlic, thyme, rosemary, oregano, paprika, salt, and pepper. Toss until evenly coated. Spread onto a baking sheet in a single layer and roast for 20 minutes.
After 20 minutes, remove the baking sheet, add the zucchini to the pan, and gently stir everything together. Return to oven and roast for an additional 15–20 minutes or until vegetables are golden and tender. Remove from oven and garnish with fresh parsley before serving if desired.
Notes
- For extra crispiness, preheat the baking sheet before adding vegetables.
- You can substitute other herbs like Italian seasoning or fresh dill.
- Add red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
