Easy Herb-Roasted Veggie Medley
Looking for a vibrant and healthy side dish that’s both simple and full of flavor? These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a cozy kitchen dream! Perfect for weeknights or dinner parties 💫
🕒 Prep Time: 10 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 40 minutes
🍽️ Ingredients
- 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
👩🍳 Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the potatoes, carrots, and zucchini with olive oil, garlic, thyme, rosemary, salt, and pepper until well coated.
- Spread the veggies evenly on your baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until veggies are tender and lightly golden.
- Sprinkle with fresh parsley before serving. Serve warm and enjoy! 🥔🥕
Swap Tip: Try adding red onions or bell peppers for extra color and sweetness.
💡 Pro Tips
- Storage: Leftovers keep well in the fridge for up to 4 days.
- Meal Prep Friendly: Roast ahead and reheat in the oven or air fryer for best texture.
- Make It a Meal: Add roasted chickpeas or grilled chicken for a complete dinner!
📊 Nutrition Info (Per 1 Cup Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | 160 | 3g | 26g | 6g | 4g | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Garlic Herb Roasted Potatoes, Carrots, and Zucchini 🌿🥕
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a colorful and easy side dish, full of flavor and perfect for weeknights or gatherings.
Ingredients
- 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
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potatoes, carrots, and zucchini with olive oil, garlic, thyme, rosemary, salt, and pepper until well coated.
3. Spread the veggies evenly on your baking sheet.
4. Roast for 25–30 minutes, stirring halfway through, until veggies are tender and lightly golden.
5. Sprinkle with fresh parsley before serving. Serve warm and enjoy!
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Swap tip: Add red onions or bell peppers for more color and sweetness.
Meal Idea: Pair with grilled chicken or chickpeas for a full meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
