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Garlic Herb Roasted Potatoes, Carrots, and Zucchini : A Flavorful Side Dish Recipe - Tasty

Garlic Herb Roasted Potatoes, Carrots, and Zucchini : A Flavorful Side Dish Recipe

This recipe creates a simple yet flavorful side dish featuring roasted potatoes, carrots, and zucchini seasoned with garlic and fresh herbs. It is suitable for home cooks looking for wholesome vegetable options.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 people
Course: Side Dish Ideas
Cuisine: Vegetable Roasting Techniques
Calories: 208
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.25 pounds baby potatoes, halved
  • 1 pound medium carrots, washed thoroughly and cut into 2-inch pieces
  • 1 medium red onion, cut into thick wedges
  • 4 tablespoons olive oil, divided
  • 1 to taste Salt and freshly ground black pepper
  • 0.75 pound zucchini, about 1 medium zucchini, trimmed and cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary

Equipment

  • Oven
  • Rimmed baking sheet

Method
 

  1. Preheat oven to 400°F (200°C) and position a rack in the center.
  2. Toss the potatoes, carrots, and onion with 3 tablespoons olive oil, salt, and pepper.
  3. Spread on a rimmed baking sheet and roast for 20 minutes.
  4. Toss zucchini with the remaining olive oil and a pinch of salt, then add to the baking sheet.
  5. Add garlic, thyme and rosemary, toss everything together, and spread into an even layer.
  6. Roast for another 20 minutes, until all vegetables are tender and golden.
  7. Serve warm and enjoy!

Nutrition

Calories: 208kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 64mgPotassium: 833mgFiber: 5gSugar: 7gVitamin A: 12811IUVitamin C: 37mgCalcium: 62mgIron: 2mg

Notes

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or warm them up in a skillet to bring back that crispy edge. Freezing is not recommended, as the veggies may lose their texture.

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