Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss

This garlic herb roasted potatoes, carrots, and zucchini recipe offers a simple yet flavorful side dish with vibrant vegetables and delightful aromas.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Side Dishes

Cuisine: Italian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Potatoes, chopped Hearty base that soaks up flavor beautifully
2 cups Carrots, chopped Adds natural sweetness and a pop of color
2 cups Zucchini, chopped Provides tender texture that balances root vegetables

For the Flavor

3 tablespoons Olive oil Helps to roast and caramelize the veggies
1 tablespoon Garlic, minced Provides a fragrant and savory kick
1 tablespoon Fresh rosemary, chopped Infuses an earthy aroma
1 tablespoon Fresh thyme, chopped Adds a delicate touch of flavor
Salt To taste
Pepper To taste

Equipment

Oven
Large mixing bowl
baking sheet

Method

Preparation Steps

Preheat your oven to 425°F (220°C). Gather your ingredients and equipment.
Wash and chop the potatoes, carrots, and zucchini into uniform pieces.
In a large bowl, combine the chopped vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Transfer the vegetable mixture onto a large baking sheet, spreading them out evenly.
Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes.
Once tender and caramelized, remove from the oven and serve warm.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 900mgFiber: 6gSugar: 4gVitamin A: 700IUVitamin C: 35mgCalcium: 50mgIron: 1.5mg

Notes

For best results, do not overcrowd the baking sheet to ensure proper roasting.

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