Description
A flavorful dish of roasted potatoes, carrots, and zucchini seasoned with garlic and herbs.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup zucchini, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the potatoes, carrots, and zucchini.
- Add garlic, olive oil, thyme, rosemary, salt, and pepper to the vegetables.
- Toss until the vegetables are well coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes or until the vegetables are tender and golden.
- Stir halfway through cooking for even roasting.
Notes
- Adjust seasoning according to your taste.
- For extra flavor, add fresh herbs if available.
- Serve hot as a side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Garlic Herb Roasted Potatoes with Carrots and Zucchini