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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini

Delicious Garlic Herb Roasted Potatoes Carrots and Zucchini, perfect for a healthy side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 208 kcal

Equipment

  • Oven
  • baking sheet
  • mixing bowl

Ingredients
  

Vegetables

  • 1.25 pounds baby potatoes, halved
  • 1 pound medium carrots, cut into 2-inch pieces
  • 1 medium red onion, cut into thick wedges
  • 0.75 pound zucchini, cut into 1-inch pieces

Seasoning

  • 4 tablespoons olive oil, divided
  • to taste Salt
  • to taste freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary

Instructions
 

Cooking Instructions

  • Preheat oven to 400°F (200°C) and position a rack in the center.
  • Toss the potatoes, carrots, and onion with 3 tablespoons olive oil, salt, and pepper. Spread on a rimmed baking sheet and roast for 20 minutes.
  • Toss zucchini with the remaining olive oil and a pinch of salt, then add to the baking sheet.
  • Add garlic, thyme, and rosemary, toss everything together, and spread into an even layer.

Notes

For best results, ensure veggies are cut to similar sizes for even cooking.

Nutrition

Serving: 1servingCalories: 208kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 64mgPotassium: 833mgFiber: 5gSugar: 7gVitamin A: 12811IUVitamin C: 37mgCalcium: 62mgIron: 2mg
Keyword Carrots, Garlic Herb Roasted Potatoes, healthy side dish, roasted vegetables, Vegetarian, zucchini
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