Description
Looking for a side dish that’s equal parts hearty and healthy? These Garlic Herb Roasted Potatoes Carrots and Zucchini are your new weeknight staple. With crispy edges, tender centers, and a burst of garlicky herb flavor, this easy recipe is perfect for meal prep, dinner parties, or adding bold flavor to any meal. Ideal for those searching for quick dinners, healthy vegetable sides, or satisfying food ideas that work across lunch and dinner menus.
Ingredients
2 cups baby potatoes
1 ½ cups carrots, sliced into thick rounds
1 medium zucchini, sliced into half-moons
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried Italian herbs
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley or thyme, chopped (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and dry all vegetables. Halve or quarter potatoes depending on size.
3. In a large bowl, toss potatoes and carrots with olive oil, garlic, herbs, salt, and pepper.
4. Spread them on the baking sheet and roast for 25 minutes.
5. Add zucchini, toss lightly with the other veggies, and roast an additional 15 minutes.
6. Remove from oven and sprinkle with fresh parsley or thyme before serving.
Notes
Cut vegetables into similar sizes to ensure even roasting.
Add zucchini later to avoid overcooking and mushy texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: healthy side dish, roasted vegetables, garlic herb, easy dinner, weeknight recipe