Savory Garlic Herb Roasted Potatoes Carrots and Zucchini Bliss

A deliciously comforting side dish featuring garlic herb roasted potatoes, carrots, and zucchini, perfect for any meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Dinner

Cuisine American

Servings servings

Calories 150 kcal

Equipment

Oven
Baking Sheet
Large bowl
knife
cutting board

Ingredients

For the Veggies

4 medium Potatoes or sweet potatoes for a sweeter flavor
3 medium Carrots well washed, no need to peel
2 medium Zucchini feel free to add bell peppers or Brussels sprouts

For Roasting

2.5 tablespoons Olive Oil or avocado oil as a substitute
3 cloves Garlic minced, fresh garlic preferred

For the Herbs

1 tablespoon Thyme or substitute with oregano or rosemary
1 tablespoon Rosemary fresh is best

For Seasoning

1 teaspoon Salt to enhance flavor
1 teaspoon Pepper fresh ground black pepper preferred

Instructions

Preheat oven to 400°F (200°C) and grab a rimmed baking sheet.
In a large bowl, combine washed and chopped potatoes and carrots. Add 2 ½ tablespoons of olive oil, thyme, rosemary, salt, and pepper, mixing until coated well.
Spread the seasoned potato and carrot mixture onto the baking sheet in a single layer. Roast for 20 minutes.
Toss zucchini with remaining olive oil. After initial roast, add zucchini and minced garlic to the baking sheet.
Roast for an additional 20 minutes until veggies are tender and lightly browned.
Serve warm and enjoy!

Notes

For an extra flavor boost, consider adding a sprinkle of nutritional yeast before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Keyword Garlic Herb Roasted Potatoes Carrots and Zucchini, Gluten-Free, Healthy, Side Dish, Vegan

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