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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Magic

Discover the vibrant flavors of Garlic Herb Roasted Potatoes, Carrots, and Zucchini, a simple, vegan-friendly side dish bursting with herbs and garlic.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups diced potatoes substitute with sweet potatoes if desired
  • 2 cups sliced carrots opt for young carrots for enhanced flavor
  • 2 cups sliced zucchini yellow squash can be used for variety
For the Seasoning
  • 3 tablespoons olive oil avocado oil works as an alternative
  • 4 cloves minced garlic fresh garlic is ideal
  • 1 teaspoon dried thyme swap with fresh thyme for brighter taste
  • 1 teaspoon dried rosemary fresh rosemary can also be used
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Baking Sheet
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a large baking sheet lined with parchment paper.
  2. In a mixing bowl, combine the diced potatoes, sliced carrots, and zucchini.
  3. Drizzle the vegetables with olive oil, add minced garlic, dried thyme, dried rosemary, salt, and pepper. Toss gently.
  4. Arrange the seasoned vegetables in a single layer on the baking sheet and place in the oven.
  5. After 15 minutes, stir the vegetables to promote even cooking.
  6. Once golden brown and tender, remove from the oven and garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 120IUVitamin C: 35mgCalcium: 4mgIron: 10mg

Notes

Ensure uniform cuts for even roasting. Store leftovers in an airtight container for up to 3 days.

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