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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini Bliss

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A flavorful and satisfying Garlic Herb Roasted Potatoes, Carrots, and Zucchini that caters to gluten-free, vegan, and Whole30 diets.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 4 cups Potatoes, diced Russet or Yukon gold recommended
  • 2 cups Carrots, sliced Washed well, peeling optional
  • 2 cups Zucchini, sliced Can substitute with yellow squash
For the Dressing
  • 3 tablespoons Olive Oil Avocado oil can be used as a substitute
  • 4 cloves Garlic, minced Fresh preferred, powder may work
For the Seasoning
  • 2 teaspoons Thyme Fresh preferred
  • 2 teaspoons Rosemary Fresh preferred
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC). Prepare a baking sheet lined with parchment paper or greased with olive oil.
  2. In a large mixing bowl, combine chopped potatoes and carrots, add 2.5 tablespoons olive oil, thyme, rosemary, salt, and pepper; toss to coat.
  3. Spread the potato-and-carrot mixture on the baking sheet in a single layer and roast for 20 minutes.
  4. In a separate bowl, toss sliced zucchini with remaining 0.5 tablespoons olive oil and season lightly with salt.
  5. After 20 minutes, add seasoned zucchini and minced garlic to the baking sheet, tossing everything together.
  6. Return the baking sheet to the oven and roast for another 20 minutes until tender and slightly browned.
  7. Remove from oven, let cool slightly, and serve warm as a side dish or light meal.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 150mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Expert tips include choosing fresh vegetables, cutting into uniform sizes, and ensuring even oil coverage for optimal crispness.

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