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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Delight

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is easy, nutritious, and customizable for a delightful side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 pound Baby Potatoes Can substitute with regular potatoes.
  • 2 medium Carrots No substitutions needed.
  • 2 medium Zucchini Bell peppers or asparagus can be alternatives.
For the Seasoning
  • 3 tablespoons Olive Oil Can replace with avocado oil.
  • 3 cloves Garlic Use garlic powder if fresh is unavailable.
  • 1 teaspoon Dried Oregano Swap with fresh oregano using three times the amount if available.
  • 1 teaspoon Dried Thyme Can be substituted with Italian seasoning.
  • 1 teaspoon Salt Sea salt or kosher salt works best.
  • 1/2 teaspoon Black Pepper Optional for mild flavor.
  • 2 tablespoons Fresh Parsley Feel free to omit if you don't have any.

Equipment

  • Baking Sheet
  • Mixing bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Wash and chop the baby potatoes, carrots, and zucchini into uniform pieces.
  3. In a mixing bowl, combine olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk until well blended.
  4. Pour the herb mixture over the chopped vegetables and toss until well coated.
  5. Spread the tossed vegetables onto the prepared baking sheet in a single layer.
  6. Roast the vegetables for 30-35 minutes, stirring halfway through for even browning.
  7. Check for doneness by piercing a potato piece with a fork.
  8. Once done, garnish with fresh parsley and serve warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Ensure all vegetables are cut into similar sizes for even cooking. Avoid overcrowding the baking sheet to prevent steaming.

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