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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss

A vibrant medley of Garlic Herb Roasted Potatoes, Carrots, and Zucchini that brings warmth and comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner Ideas
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Potatoes cubed
  • 2 cups Carrots sliced
  • 2 cups Zucchini sliced
For the Seasoning
  • 3 tablespoons Olive oil
  • 1 tablespoon Minced garlic
  • 1 tablespoon Fresh rosemary chopped
  • 1 tablespoon Fresh thyme chopped
  • Salt to taste
  • Pepper to taste

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash and cut the potatoes, carrots, and zucchini into uniform sizes, ensuring even cooking.
  3. In a large mixing bowl, combine the cubed potatoes, sliced carrots, and zucchini. Drizzle with olive oil and add minced garlic, rosemary, thyme, salt, and pepper. Toss until well coated.
  4. Transfer the vegetable mixture onto the prepared baking sheet, spreading it out evenly.
  5. Place the baking sheet in the oven and roast for 25-30 minutes, tossing halfway through for even browning.
  6. Once roasted, remove from the oven, let it cool briefly, and serve warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 250mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Cutting vegetables into uniform sizes ensures even cooking. Don't overcrowd the baking sheet to achieve maximum crispiness.

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