Description
Easy roasted potatoes, carrots, and zucchini seasoned with garlic, rosemary, and thyme. A healthy vegetable side dish perfect for weeknight dinners and holiday meals.
Ingredients
Scale
- 1 1/4 pounds baby potatoes, halved
- 1 pound carrots, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh rosemary, minced
- Salt
- Black pepper
- 12 ounces zucchini, cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat oven to 400°F.
- Toss potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes.
- Toss zucchini with remaining olive oil and a little salt.
- Remove baking sheet and add zucchini and garlic.
- Mix everything and spread into an even layer.
- Roast for 20 minutes more until vegetables are tender and browned.
- Serve immediately.
Notes
- Do not overcrowd the baking sheet.
- Cut vegetables into similar sizes for even cooking.
- Fresh herbs provide the best flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 220
- Sugar: 5
- Sodium: 180
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 5
- Protein: 4
- Cholesterol: 0