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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Delight

A nutritious and vibrant side dish featuring Garlic Herb Roasted Potatoes, Carrots, and Zucchini, perfect for health-conscious eaters.
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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
  

For the Base
  • 1.5 pounds Baby Potatoes Halved for even roasting
  • 2 medium Carrots Cut into sticks
  • 1 medium Zucchini Sliced
For the Flavoring
  • 3 tablespoons Olive Oil Can be replaced with avocado oil
  • 3 cloves Garlic Minced
  • 1 teaspoon Dried Oregano Substitutable with fresh oregano
  • 1 teaspoon Dried Thyme Rosemary can be used
For Seasoning
  • 1 teaspoon Salt Adjust to taste
  • 0.5 teaspoon Black Pepper Adjust to taste
For Garnishing
  • 2 tablespoons Fresh Parsley Chopped

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Wash and chop the baby potatoes, carrots, and zucchini into uniform sizes.
  3. In a large mixing bowl, combine olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper.
  4. Add the vegetables to the bowl and toss until evenly coated.
  5. Spread the vegetables on the baking sheet in a single layer and roast them.
  6. Roast for 30-35 minutes until golden brown and fork-tender, stirring halfway through.
  7. Remove from the oven and garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

Ensure all vegetables are cut to similar sizes for even cooking. Store leftovers in an airtight container for up to 4 days.

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