Description
Garlic Herb Roasted Potatoes, Carrots, and Zucchini: A Flavorful Vegetable Medley
Ingredients
Scale
- 1 1/4 pound baby potatoes, halved
- 1 pound medium carrots, scrubbed clean and cut into 2-inch pieces
- 12 ounce zucchini, trimmed and cut into 1-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 4 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F and position a rack in the middle of the oven.
- In a large bowl, toss the baby potatoes and carrots with 2 1/2 tablespoon of the olive oil, along with the minced thyme, rosemary, salt, and pepper. Spread the seasoned potatoes and carrots onto a rimmed baking sheet in a single layer.
- Place the baking sheet in the preheated oven and roast the potatoes and carrots for 20 minutes.
- While the potatoes and carrots are roasting, toss the zucchini in a bowl with the remaining 1/2 tablespoon of olive oil and season lightly with salt.
- Remove the baking sheet from the oven and add the seasoned zucchini and minced garlic to the sheet with the potatoes and carrots. Gently toss everything together.
- Return the baking sheet to the oven and continue roasting until all the vegetables are tender and slightly browned, about 20 minutes longer.
- Once the garlic herb roasted potatoes, carrots, and zucchini are perfectly roasted, remove the baking sheet from the oven and serve warm.
Notes
To ensure crispy potatoes, consider parboiling them for 5-7 minutes before roasting. Avoid overcrowding on the baking sheet for even roasting.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg