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Garlic Herb Roasted Potatoes Carrots and Zucchini

Delicious Garlic Herb Roasted Potatoes Carrots and Zucchini

This Garlic Herb Roasted Potatoes Carrots and Zucchini recipe is a delightful and easy way to elevate your vegetable side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups chopped Yukon Gold potatoes
  • 1.5 cups thick-sliced carrots
  • 1.5 cups chopped zucchini
Seasoning and Oil
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves optional

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large Bowl

Method
 

Cooking Steps
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Chop potatoes into bite-sized chunks, slice carrots into thick rounds, and cut zucchini into even pieces.
  3. Place all vegetables in a large bowl. Add olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss well to coat.
  4. Spread the veggies in a single layer on the baking sheet without overcrowding.
  5. Roast for 30–35 minutes, flipping halfway through until golden and tender.
  6. Remove from oven and sprinkle with fresh thyme if using. Serve hot.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8g

Notes

Feel free to swap out the veggies or add cheese for extra flavor. Perfect as a side or in salads between meals.

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