Description
Crispy potatoes, sweet carrots, tender zucchini, and roasted garlic cooked with a staggered roasting method.
Ingredients
Scale
- 1 pound baby potatoes, halved
- 3 large carrots, cut into 1-inch pieces
- 2 medium zucchini, sliced into thick half-moons
- 1 bell pepper, chopped
- 8 garlic cloves, smashed
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 425°F.
- Toss potatoes and carrots with oil, herbs, salt, and pepper.
- Spread on sheet pan and roast 20 minutes.
- Toss zucchini, bell pepper, and garlic with remaining seasonings.
- Add to pan and stir gently.
- Roast 20 to 25 minutes more.
- Serve warm.
Notes
- Do not crowd the pan.
- Use smashed garlic instead of minced garlic.
- Use two sheet pans if necessary.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 185
- Sugar: 5
- Sodium: 420
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 4
- Protein: 3
- Cholesterol: 0