Description
Unlock the delectable flavors of Garlic Herb Roasted Potatoes, Carrots, and Zucchini, a simple yet incredibly satisfying side dish that’s bursting with freshness and nutrition.
Ingredients
- 1 1/4 pound baby potatoes, halved
- 1 pound medium carrots, scrubbed clean and cut into 2-inch pieces
- 12 ounce zucchini, trimmed and cut into 1-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 4 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
1. Preheat your oven to 400°F and position a rack in the middle.
2. In a large bowl, toss the potatoes and carrots with 2 1/2 tablespoon olive oil, thyme, rosemary, salt, and pepper. Spread onto a rimmed baking sheet in an even layer.
3. Roast in the preheated oven for 20 minutes.
4. While the vegetables roast, toss the zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt.
5. Remove the baking sheet from the oven. Add the zucchini and minced garlic to the sheet with the potatoes and carrots. Toss everything together and spread into an even layer.
6. Return the baking sheet to the oven and roast until all the vegetables are tender and slightly browned, about 20 minutes longer.
7. Remove from the oven and serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm. Enjoy immediately!
Notes
The key to achieving perfectly roasted vegetables is to cut them into uniform pieces and toss them halfway through the cooking time. This ensures even caramelization and prevents any vegetables from becoming overcooked or undercooked.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg