Description
Perfect for weeknight dinners, potlucks, or holiday tables, this roasted veggie dish is simple, colorful, and packed with garlic herb flavor.
Ingredients
Scale
- 1 1/2 lbs baby potatoes
- 3 large carrots
- 2 medium zucchini
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Wash and chop potatoes, carrots, and zucchini into even pieces.
- Toss vegetables with olive oil, garlic, thyme, rosemary, salt, and pepper in a large bowl.
- Spread in a single layer on the baking sheet.
- Roast for 35–40 minutes, flipping halfway through, until golden and tender.
- Sprinkle with fresh parsley and serve warm.
Notes
- Cut vegetables evenly to ensure they roast at the same rate.
- Don’t overcrowd the pan or they’ll steam instead of roast.
- Add lemon juice or parmesan for a flavor boost.
- Reheat leftovers in the oven or a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg