Description
A delicious and easy-to-make Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe that combines the earthy flavors of potatoes and carrots with the freshness of zucchini, all roasted to perfection with aromatic herbs and garlic.
Ingredients
Units
Scale
Potatoes and Carrots:
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
Zucchini:
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat the oven to 400ºF (200ºC) and position a rack in the middle.
- Toss Potatoes and Carrots: In a large bowl, combine potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
- Roast Potatoes and Carrots: Spread the potatoes and carrots on a baking sheet and roast for 20 minutes.
- Prepare Zucchini: Toss zucchini with remaining olive oil, salt lightly, and add to the baking sheet with the roasted vegetables.
- Final Roasting: Add minced garlic, mix well, and roast until all veggies are tender and slightly browned, about 20 minutes more.
- Serve: Serve warm and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 213.67 cal
- Sugar: 5.21 g
- Sodium: 101.5 mg
- Fat: 9.56 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 7.78 g
- Trans Fat: 0 g
- Carbohydrates: 30.46 g
- Fiber: 5.78 g
- Protein: 3.56 g
- Cholesterol: 0 mg
