Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant dish bursting with flavor. Perfectly crispy potatoes, sweet carrots, and tender zucchini come together in a delightful medley that’s easy to prepare and ideal for family dinners or casual gatherings. The enchanting aroma fills your kitchen, making this recipe a guaranteed crowd-pleaser. Customize the veggies based on seasonal availability, and enjoy this harmonious blend of textures and tastes that will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb baby potatoes, halved
- 2 medium carrots, sliced into thick rounds
- 2 medium zucchinis, chopped into bite-sized pieces
- 4 cloves fresh garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley (optional), for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the baby potatoes, carrots, and zucchini with olive oil, garlic, oregano, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes or until golden brown, stirring halfway through for even cooking.
- If desired, toss with fresh parsley before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to substitute in-season vegetables like bell peppers or sweet potatoes for added variety. For extra crispiness, ensure vegetables are dry before seasoning.