Description
This recipe offers a delightful combination of roasted potatoes, carrots, and zucchini, seasoned with garlic and herbs. It’s a simple yet flavorful side dish that complements a variety of main courses.
Ingredients
Scale
- 1.5 lbs small potatoes, cut into 1-inch pieces
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 medium zucchini, cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine potatoes and carrots. Drizzle with 1 tablespoon olive oil, half of the minced garlic, rosemary, thyme, salt, and pepper. Toss to coat evenly.
- Spread the potato and carrot mixture in a single layer on a large baking sheet.
- Roast for 20 minutes.
- Add the zucchini to the bowl with the remaining 1 tablespoon olive oil and the other half of the minced garlic. Toss to coat.
- After 20 minutes, add the zucchini to the baking sheet with the potatoes and carrots. Toss gently to combine.
- Continue roasting for another 15-20 minutes, or until vegetables are tender and slightly caramelized.
- Serve hot.
Notes
- For extra flavor, you can add a sprinkle of fresh parsley or chives before serving.
- Adjust the herbs to your preference; dried oregano or dill would also work well.
- Ensure vegetables are cut into similar sizes for even cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: garlic herb roasted, potatoes, carrots, zucchini, roasted vegetables, easy side dish, healthy side, vegetable recipe