Description
A flavorful and easy-to-make side dish of Garlic Herb Roasted Potatoes, Carrots, and Zucchini. This Mediterranean-inspired dish features a mix of tender roasted vegetables seasoned with aromatic herbs and garlic, finished with a touch of fresh parsley for a pop of color and flavor.
Ingredients
Potatoes:
- 3 medium potatoes, diced
Carrots:
- 2 large carrots, sliced
Zucchini:
- 2 medium zucchinis, sliced
Seasoning:
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Garnish:
- Fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, combine diced potatoes, sliced carrots, and zucchini. Add olive oil, minced garlic, thyme, rosemary, salt, and pepper; mix until evenly coated.
- Roast the vegetables: Spread the vegetable mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through until tender and golden brown.
- Garnish and serve: Garnish with freshly chopped parsley before serving warm.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 160
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
