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A close-up of roasted Garlic Herb Roasted Potatoes, Carrots, and Zucchini tossed with herbs in a white bowl.

Garlic Herb Roasted Potatoes, Carrots, and Zucchini : A Flavorful Side Dish Recipe

This recipe offers a simple, flavorful side dish using potatoes, carrots, and zucchini roasted with garlic and herbs. It is a practical option for busy home cooks looking for a nutritious vegetable side that appeals to the whole family.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Calories: 208
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1.25 pounds baby potatoes halved
  • 1 pound medium carrots washed thoroughly and cut into 2-inch pieces
  • 1 medium red onion cut into thick wedges
  • 0.75 pound zucchini about 1 medium zucchini, trimmed and cut into 1-inch pieces
Oil and Seasoning
  • 4 tablespoons olive oil divided
  • 1 to taste Salt and freshly ground black pepper
Herbs and Garlic
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme minced
  • 1 tablespoon fresh rosemary minced

Equipment

  • Oven
  • Rimmed baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C) and position a rack in the center.
  2. Toss the potatoes, carrots, and onion with 3 tablespoons of olive oil, salt, and pepper.
  3. Spread the seasoned vegetables on a rimmed baking sheet and roast for 20 minutes.
  4. Toss the zucchini with the remaining olive oil and a pinch of salt, then add the zucchini to the baking sheet.
  5. Add the minced garlic, thyme, and rosemary. Toss everything together and spread the vegetables into an even layer.
  6. Roast for another 20 minutes, until all vegetables are tender and golden brown.
  7. Serve the roasted vegetables warm.

Nutrition

Calories: 208kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 64mgPotassium: 833mgFiber: 5gSugar: 7gVitamin A: 12811IUVitamin C: 37mgCalcium: 62mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F or warm them in a skillet to restore the crispy texture. Freezing is not suggested because the vegetables may change texture.

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