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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

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A warm, roasted vegetable medley that combines potatoes, carrots, and zucchini with garlic and herbs for a delightful side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups potatoes, diced Use any variety you prefer.
  • 2 cups carrots, sliced Cut into uniform slices for even cooking.
  • 2 cups zucchini, sliced Can be substituted with summer squash or asparagus.
Flavorings
  • 3 tablespoons olive oil Extra virgin olive oil recommended.
  • 4 cloves garlic, minced Adjust to taste.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt Use sea salt for best results.
  • to taste pepper Freshly ground is preferred.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini.
  3. Drizzle with olive oil, and add the minced garlic, thyme, rosemary, salt, and pepper.
  4. Toss the vegetables until they’re evenly coated with the mixture.
  5. Spread the mixture in a single layer on a baking sheet.
Cooking
  1. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden brown.
  2. Serve warm as a delightful side dish.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 4gSugar: 3g

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes. For longer storage, freeze in freezer-safe bags for up to 3 months.
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