Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and wholesome side dish that elevates any meal. This recipe features tender roasted baby potatoes, sweet carrots, and fresh zucchini, all infused with aromatic garlic and herbs like thyme and rosemary. Perfect for family dinners, holiday feasts, or quick weeknight meals, this dish is not only easy to prepare but also packed with nutrients.

  • Total Time: 50 minutes
  • Yield: Serves about 4 people 1x

Ingredients

Scale
  • 10 oz baby potatoes
  • 8 oz carrots
  • 6 oz zucchini
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • Salt and pepper to taste
  • 2 cloves garlic

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss halved baby potatoes and cut carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Spread evenly on a baking sheet.
  3. Roast for about 20 minutes until they begin to soften.
  4. In another bowl, mix zucchini with the remaining olive oil and a pinch of salt. Add this mixture to the baking sheet along with minced garlic after the initial roasting.
  5. Toss everything together on the baking sheet and roast for an additional 20 minutes or until all vegetables are tender and golden brown.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 145
  • Sugar: 4g
  • Sodium: 120mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: For added flavor, don’t hesitate to use extra herbs or substitute seasonal vegetables like bell peppers or asparagus. Ensure even cutting of veggies for uniform cooking. Avoid overcrowding the baking sheet to allow proper roasting.

save me