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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss

Delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini that perfectly elevate any dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 pound Baby Potatoes can use red or fingerling potatoes
  • 2 cups Carrots can substitute with parsnips
  • 2 cups Zucchini can substitute with yellow squash
For the Seasoning
  • 3 tablespoons Olive Oil can use avocado oil
  • 4 cloves Garlic can use garlic powder in a pinch
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Thyme
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste
For Garnish
  • 1/4 cup Fresh Parsley can substitute with basil or cilantro

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop baby potatoes, carrots, and zucchini into equal-sized pieces.
  3. In a separate bowl, mix olive oil, minced garlic, oregano, thyme, salt, and pepper.
  4. Toss the vegetables with the seasoning mix until evenly coated.
  5. Spread the seasoned vegetables in a single layer on a baking sheet.
  6. Roast in the oven for 30-35 minutes, stirring halfway through.
  7. Check for doneness; the vegetables should be fork-tender.
  8. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 5000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

For best results, cut vegetables uniformly and avoid overcrowding the baking sheet.

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