Description
A simple and flavorful vegetable side dish roasted with garlic and herbs.
Ingredients
Scale
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tbsp olive oil, divided
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat your oven to 400°F (200°C) and set a rack to the middle.
- In a large bowl, toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper.
- Spread carrots and potatoes onto a rimmed baking sheet. Roast for 20 minutes.
- Toss zucchini with remaining 1/2 tbsp olive oil and lightly season with salt.
- Add zucchini to the baking sheet with roasted potatoes and carrots.
- Add minced garlic, toss everything, and spread into an even layer.
- Return to oven and roast until veggies are tender and slightly browned, about 20 minutes longer.
- Serve warm.
Notes
- Cut vegetables evenly for consistent roasting.
- Adjust seasoning to taste.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted potatoes, roasted carrots, roasted zucchini, vegetable side dish, Thanksgiving recipes