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Top Delicious Recipe Team

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a vibrant and delicious side dish that perfectly marries the earthy flavors of baby potatoes with the sweetness of carrots and the tender texture of zucchini. Infused with aromatic herbs like fresh thyme and rosemary, this dish not only elevates any meal but also fills your kitchen with an irresistible aroma. Ideal for gatherings or weeknight dinners, preparation is quick and straightforward—simply chop the veggies, toss them in olive oil, season with herbs, and roast until golden brown. This customizable recipe invites you to explore seasonal variations or adjust spices to match your taste preferences. Serve it alongside your favorite main course or enjoy it as a satisfying vegetarian option.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Method Nutrition Notes

Ingredients
  

  • Baby potatoes
  • Carrots
  • Zucchini
  • Olive oil
  • Fresh thyme
  • Fresh rosemary
  • Salt
  • Pepper

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash and cut the baby potatoes in half; slice the carrots into sticks; cut the zucchini into half-moons.
  3. In a large bowl, combine vegetables, drizzle with olive oil, sprinkle with thyme, rosemary, salt, and pepper. Toss until well coated.
  4. Spread the mixture evenly on a baking sheet lined with parchment paper.
  5. Roast in the oven for 30-35 minutes or until golden brown, stirring halfway through.
  6. Serve hot for best flavor.

Nutrition

Serving: 1cup (150g)Calories: 175kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 220mgFiber: 4gSugar: 4g

Notes

For extra flavor, consider adding garlic cloves or lemon zest before roasting.
Ensure even cooking by cutting vegetables into uniform sizes.
Feel free to experiment with other seasonal vegetables like bell peppers or asparagus.

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