Garlic Herb Roasted Potatoes, Carrots, and Zucchini
A comforting and flavorful roasted vegetable dish that brings the warmth of home to any meal, perfect for family gatherings or casual dinners.
Ingredients
Main Ingredients
- 4 cups potatoes, diced Use golden potatoes for the best flavor.
- 2 cups carrots, sliced Fresh and bright orange carrots recommended.
- 2 cups zucchini, sliced Choose firm zucchini for optimal texture.
- 3 tbsp olive oil Extra virgin olive oil is preferred.
- 3 cloves garlic, minced Adjust the amount based on preference.
- 1 tbsp dried rosemary Fresh rosemary can be used for a brighter flavor.
- 1 tbsp dried thyme Fresh thyme also works well.
- Salt and pepper to taste Season according to personal preference.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the diced potatoes, sliced carrots, and zucchini.
- Drizzle with olive oil and add minced garlic, rosemary, thyme, salt, and pepper.
- Toss to evenly coat the vegetables until they glisten with oil and spices.
- Spread the mixture on a baking sheet in a single layer, ensuring even spacing for roasting.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown, tossing halfway through.
- Remove from the oven and enjoy the warmth this dish brings!
Notes
This dish can be served as a centerpiece and pairs well with roasted chicken or grains. Leftovers can be stored in an airtight container and reheated in the oven.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 6gSugar: 4g
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