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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini

Discover the vibrant flavors of Garlic Herb Roasted Potatoes Carrots and Zucchini, a delightful side dish that’s easy to prepare and perfect for any meal.
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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
  • 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

  • Baking Sheet
  • mixing bowl
  • Parchment Paper

Method
 

Preparation
  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.
Cooking
  1. Roast for 30–35 minutes, flipping halfway through until golden and tender.
  2. Remove from oven and sprinkle with fresh thyme if using. Serve hot.

Nutrition

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

Notes

This dish is versatile; feel free to swap vegetables based on your preferences or what you have on hand.

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