Description
A heartwarming dish that combines roasted potatoes, carrots, and zucchini with the aromatic flavors of garlic and herbs.
Ingredients
Scale
- 4 medium potatoes (Russet or Yukon Gold)
- 4 medium carrots (or rainbow carrots)
- 2 medium zucchinis
- 4–5 cloves of fresh garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary (or fresh)
- 1 teaspoon dried thyme (or fresh)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and peel the carrots if necessary. Cut the potatoes and carrots into uniform-sized chunks (about 1 inch). Slice the zucchini into half-moons approximately a half-inch thick.
- In a large mixing bowl, combine all your veggies. Pour in olive oil, followed by minced garlic. Sprinkle in your herbs, adding salt and pepper to taste. Toss the vegetables until evenly coated.
- Spread the mixture onto a baking sheet lined with parchment paper in a single layer.
- Roast in the preheated oven for 30-35 minutes or until golden brown, turning once halfway through.
- Transfer to a serving platter and sprinkle with fresh herbs before serving.
Notes
For added flavor, consider drizzling balsamic glaze over the veggies before serving. This dish also works well with other seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, garlic, side dish, healthy recipes, family recipes