Description
Discover how to make delicious Garlic Herb Roasted Potatoes Carrots and Zucchini with this easy recipe! Perfect for a flavorful side dish.
Ingredients
Scale
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Step 1: How to make the roasted Potatoes, Carrots and Zucchini:
- Step 2: Preheat your oven to 400ºF (200ºC) and set a rack to the middle.
- Step 3: In a large bowl, toss potatoes and carrots together with 2 1/2 tablespoons olive oil, thyme, rosemary, and season with salt and pepper to taste.
- Step 4: Spread carrots and potatoes onto a rimmed baking sheet—Roast in the oven for 20 minutes.
- Step 5: Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt.
- Step 6: Add the zucchini to the baking sheet with roasted potatoes and carrots.
- Step 7: Add minced garlic, toss everything, and spread into an even layer.
- Step 8: Return to oven and roast until all veggies are tender and slightly browned, about 20 minutes longer.
- Step 9: Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm – enjoy! ❤️
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg