Description
A vibrant and flavorful side dish that combines tender roasted potatoes, sweet carrots, and fresh zucchini, all tossed in a savory garlic herb blend.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 large carrots, sliced into rounds
- 2 medium zucchinis, sliced into half-moons
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the halved baby potatoes, sliced carrots, and zucchini.
- In a small bowl, whisk together the olive oil, minced garlic, oregano, thyme, salt, and black pepper.
- Pour the herb mixture over the vegetables and toss until everything is well coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Remove from the oven and sprinkle with fresh parsley if desired. Serve warm as a delightful side dish to any meal!
Notes
- For extra flavor, you can add other herbs like rosemary or basil.
- Make sure to cut the vegetables into similar sizes for even cooking.
- This dish pairs well with grilled meats or as part of a vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
Keywords: Roasted Potatoes Carrots, Zucchini recipe, Roasted zucchini, Garlic Herb Roasted Potatoes Carrots and Zucchini