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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a nourishing side dish, simple to prepare and bursting with flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 pound Baby Potatoes Hearty base, can be swapped with fingerling potatoes.
  • 2 large Carrots Cut into sticks; baby carrots can be used.
  • 2 medium Zucchini Sliced; other summer squash can be substituted.
For the Seasoning
  • 4 tablespoons Olive Oil Can be replaced with any neutral oil.
  • 3 cloves Garlic Minced; garlic powder can be a substitute (1 teaspoon).
  • 1 teaspoon Dried Oregano Fresh oregano can be used (3 teaspoons, chopped).
  • 1 teaspoon Dried Thyme Fresh thyme can replace it (3 teaspoons, chopped).
  • 1 teaspoon Salt Adjust based on dietary needs.
  • 0.5 teaspoon Black Pepper Adjust to taste.
For Garnish
  • Fresh Parsley Can be substituted with chives or green onions.

Equipment

  • Baking Sheet
  • Mixing bowl
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop the baby potatoes into halves or quarters. Cut the carrots into sticks and slice the zucchini into rounds.
  3. In a large mixing bowl, combine olive oil, minced garlic, oregano, thyme, salt, and black pepper. Whisk until well blended.
  4. Add your prepared vegetables into the bowl with the seasoning mix and gently toss until evenly coated.
  5. Spread the seasoned vegetables in a single layer onto a baking sheet.
  6. Roast the vegetables in the oven for 30 to 35 minutes, stirring halfway through.
  7. After 30 minutes, check for doneness; the potatoes should be fork-tender and the zucchini should be soft but firm.
  8. Once cooked, transfer the vegetables to a serving platter and garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

For best results, ensure even cutting of vegetables and do not overcrowd the baking sheet.

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