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