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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss

A delicious and vibrant Garlic Herb Roasted Potatoes, Carrots, and Zucchini perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 186
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 4 cups Yukon Gold or Red Potatoes Diced
  • 2 cups Carrots Sliced
  • 2 cups Zucchini Sliced
For the Seasoning
  • 3 tablespoons Olive Oil Can substitute with avocado oil
  • 3 cloves Minced Garlic Fresh preferred
  • 1 teaspoon Dried Thyme Or use fresh if available
  • 1 teaspoon Dried Rosemary Italian seasoning works as a substitute
  • 1 teaspoon Salt Adjust to taste
  • 0.5 teaspoon Pepper Adjust to taste
  • 2 tablespoons Fresh Parsley For garnish

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine diced potatoes, sliced carrots, and zucchini. Drizzle with olive oil and sprinkle in minced garlic, thyme, rosemary, salt, and pepper. Toss until well-coated.
  3. Transfer the vegetable mix to the prepared baking sheet in a single layer, avoiding overcrowding.
  4. Roast for 25-30 minutes, stirring halfway through until tender and golden-brown.
  5. Remove from oven, let cool briefly, and sprinkle with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 186kcalCarbohydrates: 34gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Cut vegetables uniformly for even roasting and feel free to add fresh herbs for enhanced flavor.

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