Description
A delicious dish of garlic herb roasted potatoes, carrots, and zucchini.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 cups carrots, chopped
- 2 cups zucchini, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine potatoes, carrots, and zucchini.
- Add minced garlic, olive oil, thyme, rosemary, salt, and pepper.
- Toss until all vegetables are well coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes or until vegetables are tender and golden.
- Serve warm.
Notes
- Customize the herbs based on preference.
- Try adding other vegetables like bell peppers or onions.
- Leftovers can be stored in the refrigerator for 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: garlic herb roasted potatoes, carrots, zucchini