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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss

Enjoy this easy and delightful Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe, perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1.5 pounds Baby Potatoes Can swap with Yukon Gold potatoes
  • 3 medium Carrots Peeled and cut into 2-inch pieces
  • 1 medium Red Onion Can substitute with yellow onion
  • 1 medium Zucchini Add in the last roasting phase
For the Dressing
  • 3 tablespoons Olive Oil Use high-quality extra virgin
  • to taste Salt
  • to taste Pepper
For the Aromatics
  • 4 cloves Garlic Minced
  • 2 teaspoons Fresh Thyme Substitute with dried thyme if needed
  • 2 teaspoons Fresh Rosemary Use dried rosemary sparingly if fresh is unavailable

Equipment

  • oven
  • Baking Sheet
  • Large Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Position a rack in the center for even cooking.
  2. Toss the baby potatoes, carrots, and red onion in a large bowl with 3 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes.
  3. Prepare the zucchini by tossing it with the remaining olive oil and a pinch of salt in a separate bowl.
  4. Combine the zucchini, minced garlic, fresh thyme, and rosemary with the partially roasted veggies. Toss and spread into an even layer.
  5. Roast for an additional 20 minutes until all vegetables are tender and golden.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 250mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 180IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Garnish with fresh herbs for an extra flavor touch. Ensure all vegetables are cut evenly for best results.

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