Description
Simple roasted potatoes, carrots, zucchini, garlic, and herbs roasted until golden and flavorful.
Ingredients
Scale
- 1.5 pounds baby potatoes, halved
- 1 pound carrots, peeled and cut into chunks
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 1 large zucchini, cut into thick half-moons
- 5–6 whole garlic cloves
- 1 tablespoon lemon juice (optional)
- Fresh parsley (optional)
Instructions
- Preheat oven to 425°F.
- Toss potatoes, carrots, and garlic with olive oil, herbs, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes.
- Toss zucchini with remaining oil and salt.
- Flip vegetables and add zucchini to the pan.
- Roast another 15 to 20 minutes until golden and tender.
- Finish with lemon juice or parsley and serve.
Notes
- Whole garlic cloves roast better than minced garlic.
- Use thick zucchini pieces to prevent mushiness.
- Do not overcrowd the pan for crisp vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 177
- Sugar: 3
- Sodium: 13
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 3
- Cholesterol: 0