Description
A delightful medley of baby potatoes, carrots, and zucchini roasted with garlic and fresh herbs, perfect as a side or light main course.
Ingredients
Scale
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean and cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- In a large bowl, toss the halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.
- Spread the seasoned veggies onto a rimmed baking sheet in a single layer.
- Roast in the preheated oven for 20 minutes.
- Meanwhile, toss the zucchini with the remaining 1/2 tablespoon of olive oil and a sprinkle of salt.
- After 20 minutes, add the seasoned zucchini to the pan, sprinkle minced garlic, and gently toss.
- Spread everything back into an even layer and return to the oven to roast for another 20 minutes or until fork-tender.
- Serve warm as a side or light main course.
Notes
Letting the vegetables marinate for 30 minutes enhances their flavors. Experiment with different herbs for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetable Side
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, garlic herbs, healthy side dish, easy recipe