Garlic Herb Roasted Potatoes, Carrots, and Zucchini
This comforting dish combines roasted potatoes, carrots, and zucchini tossed in garlic and herbs, evoking warm memories of family gatherings.
Ingredients
Vegetables
- 4 cups potatoes, diced Mix of Russets and Yukon Gold for creaminess.
- 2 cups carrots, sliced Adds sweetness and color.
- 2 cups zucchini, sliced Soaks up garlic and herb flavors.
Seasoning and Oils
- 3 tablespoons olive oil Helps in roasting the vegetables.
- 3 cloves garlic, minced Adds warmth and depth.
- 1 tablespoon dried rosemary Earthy flavor for roasting.
- 1 tablespoon dried thyme Offers a hint of floral notes.
- Salt and pepper to taste Enhances all flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Dice the potatoes, slice the carrots, and zucchini into uniform pieces.
Mixing
- In a large bowl, combine the prepared potatoes, carrots, and zucchini with the olive oil.
- Toss in your minced garlic, rosemary, thyme, salt, and pepper. Mix until well coated.
Roasting
- Transfer the vegetable mixture onto the prepared baking sheet, spreading it into a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Check for tenderness; they should be slightly browned and tender.
Serving
- Serve warm and enjoy with loved ones!
Notes
For a hearty option, feel free to add in other vegetables like bell peppers or broccoli. Drizzling balsamic vinegar or lemon juice before serving enhances flavor.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 4gSugar: 2g
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