Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Elevate your meal with Garlic Herb Roasted Potatoes, Carrots, and Zucchini – a vibrant and flavorful side dish that’s both easy to prepare and packed with nutrients. This delightful medley of tender vegetables is roasted to perfection, seasoned with aromatic garlic, thyme, and rosemary, ensuring every bite bursts with taste. Whether you're serving it alongside grilled chicken for a family dinner or as part of a festive holiday spread, this dish is sure to impress everyone at the table. Plus, it's versatile enough to complement a variety of main courses, making it a must-have in your culinary repertoire.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish Cuisine: American Keyword: For even cooking, cut all vegetables into uniform sizes. Feel free to mix in other veggies like bell peppers or asparagus for added variety. Serve immediately for the best taste and texture. Servings: Serves 4 Calories: 160kcal Author: Tisha

Ingredients

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.

Nutrition