Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Roasted potatoes, carrots, and zucchini tossed with garlic, rosemary, and thyme—this easy side dish is crispy and flavorful.
Equipment
- Oven
- baking sheet
- cutting board
- Knife
Ingredients
- 1¼ pounds baby potatoes halved
- 1 pound medium carrots washed thoroughly and cut into 2-inch pieces
- 1 medium red onion cut into thick wedges
- 4 tablespoons olive oil divided
- Salt to taste
- freshly ground black pepper to taste
- ¾ pound zucchini about 1 medium, trimmed and cut into 1-inch pieces
- 4 cloves garlic minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
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.
- Roast for another 20 minutes, until all vegetables are tender and golden.
- Serve warm and enjoy!
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or warm them up in a skillet to bring back that crispy edge. Freezing isn’t recommended, as the veggies may lose their texture.
Nutrition
Serving: 1servingCalories: 208kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 64mgPotassium: 833mgFiber: 5gSugar: 7gVitamin A: 12811IUVitamin C: 37mgCalcium: 62mgIron: 2mg
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