Description
A delightful medley of roasted baby potatoes, carrots, and zucchini enhanced with garlic and fresh herbs.
Ingredients
Scale
- 10 oz baby potatoes, halved
- 8 oz carrots, scrubbed and cut into 2-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- Salt and freshly ground black pepper, to taste
- 6 oz zucchini, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400°F (200°C) and ensure the rack is in the middle position.
- In a large bowl, combine the baby potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Mix well to coat.
- Spread the veggies on a rimmed baking sheet and roast for 20 minutes.
- In a separate bowl, toss the zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt.
- Add the zucchini to the baking sheet with the potatoes and carrots, then sprinkle minced garlic over the veggies.
- Toss everything together and roast for an additional 20 minutes, or until the vegetables are tender and slightly browned. Serve warm and enjoy!
Notes
For extra flavor, add paprika or lemon zest during the last few minutes of cooking. Stir halfway for even roasting.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: garlic, roasted vegetables, healthy, vegetarian