Garlic Herb Roasted Potatoes Carrots and Zucchini
Roasted potatoes, carrots, and zucchini tossed with garlic, rosemary, and thyme—this easy side dish is crispy, flavorful, and perfect for weeknight dinners or holiday meals.
Servings: 6
Ingredients
- 1¼ pounds baby potatoes halved
- 1 pound medium carrots washed thoroughly and cut into 2-inch pieces
- 1 medium red onion cut into thick wedges
- 4 tablespoons olive oil divided
- Salt and freshly ground black pepper to taste
- 3/4 pound zucchini about 1 medium zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
Instructions
- Preheat oven to 400°F (200°C) °F and position a rack in the center.
- Toss the potatoes, carrots, and onion with 3 tablespoons olive oil, salt, and pepper.
- Spread on a rimmed baking sheet and roast for 20 minutes.
- Toss zucchini with the remaining olive oil and a pinch of salt, then add to the baking sheet.
- Add garlic, thyme and rosemary, toss everything together, and spread into an even layer.
- Roast for another 20 minutes, until all vegetables are tender and golden.
- Serve warm and enjoy!
Notes
Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or warm them up in a skillet to bring back that crispy edge. Freezing isn’t recommended, as the veggies may lose their texture.
Nutrition
Calories: 208kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 64mg | Potassium: 833mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12811IU | Vitamin C: 37mg | Calcium: 62mg | Iron: 2mg