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Garlic Herb Roasted Potatoes, Carrots, and Zucchini


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  • Author: khaoula belabess
  • Total Time: 55 minutes
  • Yield: 6 Serving 1x
  • Diet: Vegetarian

Description

This vibrant dish features roasted baby potatoes, carrots, and zucchini tossed in fresh herbs and garlic, creating a delightful medley that’s perfect as a side for any meal.


Ingredients

Scale
  • 1 1/4 lb baby potatoes, halved
  • 1 lb medium carrots, scrubbed clean and cut into 2-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • 12 oz zucchini, trimmed and cut into 1-inch pieces
  • 4 cloves garlic, minced

Instructions

  • Preheat your oven to 400ºF (200ºC) and set a rack to the middle.
  • In a large bowl, toss together the baby potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper. Spread onto a rimmed baking sheet and roast in the preheated oven for 20 minutes.
  • In a separate bowl, toss the zucchini with the remaining 1/2 tablespoon olive oil and season lightly with salt. After 20 minutes, add the zucchini and minced garlic to the baking sheet, tossing everything together and spreading into an even layer.
  • Return to the oven and roast until all the vegetables are tender and slightly browned, about 20 minutes longer.
  • Serve warm and enjoy!

Notes

  • Feel free to substitute or add other vegetables based on your preference.
  • Fresh herbs can significantly enhance the flavor, but dried herbs can also be used in smaller amounts.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: side dish
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 3g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0 mg