Ingredients
Baby potatoes (halved) 1 1/4 lb
Medium carrots (cut into 2 inch pieces) 1 lb
Olive oil (divided) 3 tablespoons
Minced fresh thyme 1 tablespoon
Minced fresh rosemary 1 tablespoon
Salt and freshly ground black pepper To taste
Zucchini (cut into 1 inch pieces) 12 oz
Minced garlic 4 cloves
Instructions
1-Roast potatoes and carrots: Preheat oven to 400°F; toss potatoes and carrots with oil, herbs, salt, and pepper; spread on a baking sheet and roast for 20 minutes.
2-Add zucchini and garlic: Toss zucchini with remaining oil and salt, add to the baking sheet with garlic, and roast for another 20 minutes until tender and browned.
3-Serve and garnish: Serve warm, optionally garnished with fresh parsley or grated Parmesan cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥕 Cut vegetables into uniform sizes to ensure even roasting.
🌿 Experiment with different herbs like sage, oregano, tarragon, or fresh basil in place of thyme and rosemary.
🧊 Avoid freezing leftovers as the texture of zucchini may change; store in the refrigerator for up to 3 days instead.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg