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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini Made Easy

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A quick and delightful Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish that transforms simple vegetables into a vibrant side, perfect for any meal.
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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 Vegetables
  • 4 cups Diced Red or Yukon Gold Potatoes
  • 2 cups Baby Carrots
  • 2 cups Sliced Zucchini
For the Roasting
  • 3 tablespoons Olive Oil or avocado oil
  • 3 cloves Minced Garlic or garlic powder
  • 1 tablespoon Thyme fresh or dried
  • 1 tablespoon Rosemary fresh or dried
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • Oven
  • rimmed baking sheet
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400ºF (200ºC) and position the oven rack in the middle.
  2. In a large bowl, combine diced potatoes and baby carrots. Drizzle in olive oil, then sprinkle thyme, rosemary, salt, and pepper. Toss until coated.
  3. Spread the potato and carrot mixture evenly on a baking sheet and roast for about 20 minutes.
  4. In a separate bowl, toss sliced zucchini with the remaining olive oil and a pinch of salt.
  5. After 20 minutes, add the zucchini and minced garlic to the baking sheet. Mix gently and return to the oven.
  6. Roast for another 20 minutes until the vegetables are tender and golden-brown.
  7. Let cool slightly before serving. Enjoy your warm Garlic Herb Roasted Potatoes, Carrots, and Zucchini.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 900IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Ensure all vegetables are cut into similar sizes for uniform cooking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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