Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant side dish that perfectly marries the earthy flavors of root vegetables with aromatic garlic and herbs. This easy-to-make recipe takes just 10 minutes of prep, making it ideal for busy weeknights, family dinners, or festive gatherings. The roasted veggies become tender while developing a lovely golden-brown hue, resulting in a flavorful medley that pairs beautifully with grilled meats, fish, or can stand alone as a satisfying vegetarian option. With simple ingredients that you likely have on hand, this dish not only supports your health goals but also delights your taste buds.
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
- 2 tablespoons fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine diced potatoes, sliced carrots, zucchini, and minced garlic.
- Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and pepper; toss until evenly coated.
- Spread the vegetable mixture in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes until golden brown and tender; stir halfway through cooking.
- Garnish with freshly chopped parsley before serving warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Cut vegetables uniformly for even roasting. Feel free to experiment with additional herbs like dill or basil for more flavor options. Add bell peppers or onions for extra color and taste.