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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini Bliss

Enjoy the delightful flavors of Garlic Herb Roasted Potatoes, Carrots, and Zucchini, a perfect side dish for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 4 cups Potatoes Yukon gold or red for buttery flavor
  • 2 cups Carrots Whole or baby, fresh or frozen
  • 2 cups Zucchini Can substitute with yellow squash
For the Flavoring
  • 2.5 tablespoons Olive Oil Or avocado oil
  • 1 teaspoon Thyme Fresh or dried
  • 1 teaspoon Rosemary Fresh preferred
  • 4 cloves Garlic Minced
For the Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. In a large mixing bowl, combine diced potatoes and carrots. Drizzle with olive oil, add thyme, rosemary, salt, and pepper, and toss to coat.
  3. Spread the mixture on a baking sheet and roast for 20 minutes.
  4. Slice zucchini and toss with olive oil and a pinch of salt. Add to the baking sheet along with minced garlic after 20 minutes.
  5. Continue roasting for an additional 20 minutes until tender and caramelized.
  6. Remove from oven, let cool slightly, and serve warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 28gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 900IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a preheated oven for best texture.

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