Description
These Garlic Herb Roasted Potatoes, Carrots, and Zucchini are a flavorful and easy-to-make side dish that’s perfect for any occasion. A delicious combination of tender vegetables roasted to perfection with aromatic herbs and garlic.
Ingredients
Scale
Potatoes:
1 pound baby potatoes, halved or quartered depending on size;
Carrots:
3 large carrots, peeled and sliced into 1/2-inch pieces;
Zucchini:
2 medium zucchinis, sliced into thick rounds;
Seasoning:
3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried parsley; 1/2 teaspoon paprika; salt and black pepper to taste; optional: freshly grated Parmesan cheese for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the vegetables: In a large mixing bowl, combine the potatoes and carrots. Drizzle with half of the olive oil and season with garlic, thyme, rosemary, paprika, salt, and pepper. Toss well to coat.
- Roast the potatoes and carrots: Spread the potatoes and carrots on the prepared baking sheet and roast for 20 minutes.
- Add zucchini: Toss the zucchini with the remaining olive oil and a pinch of salt and pepper. After 20 minutes, remove the baking sheet from the oven, stir the vegetables, and add the zucchini.
- Finish roasting: Return to the oven and roast for another 15 to 20 minutes, or until all vegetables are tender and golden brown on the edges.
- Serve: Remove from the oven, sprinkle with dried parsley (and Parmesan if using), and serve warm.
Notes
- For extra crispiness, avoid overcrowding the pan.
- You can swap out zucchini for yellow squash or add red onions for more flavor.
- Fresh herbs can be used instead of dried—just double the amount.
Nutrition
- Serving Size: 1 portion
- Calories: 190
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
