Description
Easy Garlic Herb Roasted Potatoes, Carrots, and Zucchini is the perfect side dish that beautifully combines earthy potatoes, sweet carrots, and fresh zucchini. This recipe not only boasts vibrant colors but also fills your kitchen with an irresistible aroma as it roasts. Tossed in minced garlic and fragrant herbs, these vegetables offer a delightful flavor profile that complements any meal. Whether you’re hosting a festive dinner or simply enjoying a weeknight family meal, this easy-to-make dish pairs seamlessly with grilled chicken, steak, or fish. Experience the joy of wholesome eating with a side that’s as nutritious as it is delicious, making it an instant favorite for gatherings or everyday dining.
Ingredients
Scale
- 1 pound Yukon Gold or red potatoes
- 2 cups fresh baby carrots or regular carrots
- 1 medium zucchini
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary or thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the potatoes into bite-sized pieces; cut carrots into sticks if using whole ones; slice zucchini into half-moons.
- In a large bowl, mix all chopped vegetables with minced garlic. Drizzle olive oil over the mixture and season with salt, pepper, and chopped herbs.
- Spread the mixture evenly on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown and tender.
- Serve warm alongside your favorite main course.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 4g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg