Description
A simple and delicious dish featuring perfectly roasted vegetables infused with garlic and herbs, perfect as a side for any meal.
Ingredients
Scale
- 2 pounds potatoes, diced into bite-sized pieces
- 2 large carrots, sliced
- 1 medium zucchini, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the diced potatoes, sliced carrots, and chopped zucchini in a large bowl.
- Whisk together the minced garlic, olive oil, rosemary, thyme, salt, and pepper in a small bowl.
- Pour the seasoning mixture over the vegetables and mix well to coat.
- Line a baking sheet with parchment paper and spread the vegetable mixture in a single layer.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through, until fork-tender and golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg