Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful dish that brings a delightful crunch to your table. This easy-to-make side combines the earthy goodness of baby potatoes, sweet carrots, and tender zucchini, all infused with aromatic garlic and herbs. Perfect for busy weeknights or festive gatherings, this dish adds color and nutrition to your meals. Enjoy crispy edges and tender centers in every bite!
Ingredients
Scale
- 1 lb baby potatoes, halved
- 3 medium carrots, peeled and cut into sticks
- 2 medium zucchinis, sliced into thick half-moons
- 3 tbsp extra virgin olive oil
- 4 cloves fresh garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the baby potatoes, carrots, and zucchini with olive oil until evenly coated.
- Add minced garlic, oregano, salt, and pepper; mix well to ensure all veggies are seasoned.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through for even cooking.
- Once golden brown and tender, remove from the oven and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg