Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and flavorful side dish that will elevate any meal. This easy-to-make recipe combines tender baby potatoes, sweet carrots, and fresh zucchini, all roasted to golden perfection with aromatic garlic and herbs. Perfect for family dinners, holiday gatherings, or casual get-togethers, this dish is not only healthy but also versatile enough to pair with various main courses like chicken or beef. With minimal prep time and customizable options, you can make it your own by adding your favorite spices or switching out the vegetables. Enjoy a burst of flavor in every bite with this delicious roasted veggie medley.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 large carrots, sliced into sticks
- 2 medium zucchini, sliced into half-moons
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, combine halved potatoes and sliced carrots. Drizzle with half of the olive oil and add half of the minced garlic along with seasoning. Toss well.
- Spread the potato-carrot mixture on the baking sheet and roast for 20–25 minutes, stirring halfway through.
- After roasting, add sliced zucchini to the pan along with remaining olive oil and garlic. Toss lightly.
- Continue roasting for another 15–20 minutes until all vegetables are golden brown and tender.
- Remove from oven and garnish with fresh parsley before serving warm.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg