Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe brings vibrant flavors and colors to your table in just 50 minutes.

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Prep Time 15

Cook Time 35

Total Time 50

Course Side Dishes

Cuisine American

Servings servings

Calories 200 kcal

Equipment

baking sheet
large mixing bowl

Ingredients

Vegetables

1 pound Baby potatoes halved for even roasting
2 medium Carrots cut into sticks
2 medium Zucchinis sliced

Seasoning

3 tablespoons Olive oil
3 cloves Garlic minced
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 teaspoon Salt
½ teaspoon Black pepper

Garnishing

2 tablespoons Fresh parsley chopped

Instructions

Cooking Steps

Preheat your oven to 400°F (200°C).
Wash all the vegetables thoroughly. Cut the baby potatoes in half, slice the zucchinis, and turn the carrots into sticks.
In a large mixing bowl, blend together the olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Add the halved potatoes, carrot sticks, and zucchini slices to the bowl with the seasoning. Toss everything together until fully coated.
Spread the seasoned vegetables in a single layer on your prepared baking sheet.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring halfway through.
Check if the vegetables are cooked through and fork-tender.
Once out of the oven, sprinkle freshly chopped parsley over the vegetables before serving.

Notes

For extra flavor, marinate the cut vegetables in the herb and olive oil mixture for 15-30 minutes before roasting.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Keyword carrots, easy recipe, Garlic Herb Roasted Potatoes, Healthy Side Dish, Roasted Vegetables, zucchini

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