Description
Garlic herb roasted potatoes, carrots, and zucchini is a flavorful side dish.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 2 cups zucchini, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine potatoes, carrots, and zucchini.
- Add minced garlic, olive oil, thyme, rosemary, salt, and pepper.
- Toss until vegetables are well coated.
- Spread the mixture on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Check for doneness; vegetables should be tender and golden.
Notes
- Adjust cooking time for larger vegetables.
- Feel free to add other vegetables.
- Serve warm for best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: garlic herb roasted potatoes, carrots, zucchini