Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful side dish that transforms everyday vegetables into a culinary delight. Roasted to perfection with aromatic garlic and fresh herbs, this medley offers a delightful combination of crispy textures and rich flavors. Perfect for any occasion, from busy weeknight dinners to festive gatherings, this dish is sure to impress family and friends alike.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 cups carrots, sliced into thick rounds
- 2 cups zucchini, sliced into half-moons
- 4 cloves fresh garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dry the vegetables. Cut potatoes in half, carrots into thick rounds, and zucchini into half-moons.
- In a large bowl, combine all vegetables with minced garlic, olive oil, oregano, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in an even layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes or until golden brown and fork-tender, stirring halfway through.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 170
- Sugar: 4g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg