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