Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced into sticks
- 2 cups zucchini, sliced into half-moons
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine halved baby potatoes, sliced carrots, and zucchini.
- Drizzle olive oil over the vegetables and add minced garlic, thyme, rosemary, salt, and pepper. Toss until well coated.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast for 25-30 minutes or until golden brown and tender; stir halfway through.
- Remove from oven and garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg