Description
These easy one-pan garlic herb roasted potatoes, carrots, and zucchini are a flavorful and colorful side dish that pairs perfectly with any main course. The combination of fresh herbs and garlic infuses the vegetables with a delicious aroma and taste, making it a versatile and satisfying addition to your meal.
Ingredients
Units
Scale
Potatoes:
- 1 1/4 lb Yukon gold potatoes, cubed
Carrots:
- 1 lb carrots, peeled and cut into 2-inch pieces
Other Vegetables:
- 2 tbsp olive oil
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- 1/2 tsp salt
- Freshly ground black pepper to taste
- 1 large zucchini squash, sliced into 1/2-inch slices
- 2 garlic cloves, minced
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Mix vegetables with seasonings: In a large bowl, toss the potatoes and carrots with olive oil, minced garlic, thyme, rosemary, red pepper flakes, salt, and pepper.
- Bake: Spread the vegetables on a baking sheet and bake for 20 minutes.
- Add zucchini: Mix in the sliced zucchini and bake for an additional 15-20 minutes until all veggies are cooked through and slightly browned.
Notes
- You can customize the herbs and seasonings to suit your taste preferences.
- Make sure to cut the vegetables evenly to ensure even cooking.
- Feel free to add other vegetables like bell peppers or onions for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
