Garlic Herb Roasted Potatoes Carrots and Zucchini: The Ultimate Veggie Side Dish
This flavorful, oven-roasted side dish combines the rustic comfort of potatoes, the natural sweetness of carrots, and the tender bite of zucchini all infused with garlic and fresh herbs. It’s simple, healthy, and the perfect companion to nearly any main dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Dinner
- Cuisine: american
Ingredients
| 2 cups | Baby potatoes (cubed) |
| 2 cups | Carrots (peeled & sliced) |
| 2 cups | Zucchini (sliced into half-moons) |
| 3 cloves | Garlic (minced) |
| 2 tbsp | Olive oil |
| 1 tsp | Dried rosemary |
| ½ tsp | Dried thyme |
| ½ tsp | Dried oregano |
| To taste | Salt & freshly ground black pepper |
| (Optional) | Fresh parsley (chopped) |
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Prepare vegetables: Cut potatoes and carrots into similar-sized pieces. Slice zucchini into ½-inch half moons.
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Toss veggies in a bowl with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper.
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Arrange vegetables in a single layer on the baking sheet.
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Roast for 25–30 minutes, flipping halfway through, until golden and tender.
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Optional: Broil for 2–3 minutes at the end for crispier edges.
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Garnish with chopped parsley and serve warm.
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g