Description
These roasted vegetables combine potatoes, carrots, and zucchini with garlic and fresh herbs for a dependable savory side dish.
Ingredients
Scale
- 1 1/4 lb baby potatoes, halved
- 1 lb carrots, cut into 2-inch pieces
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh rosemary, minced
- Salt to taste
- Black pepper to taste
- 12 oz zucchini, cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat oven to 400°F and set rack to middle
- Toss potatoes and carrots with olive oil, herbs, salt, and pepper
- Roast vegetables for 20 minutes
- Add zucchini and garlic, toss gently
- Roast for 20 minutes until tender and lightly browned
Notes
- Cut vegetables evenly for consistent cooking
- Do not overcrowd the baking sheet
- Reheat leftovers in the oven for best texture
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg