Description
A simple and flavorful side dish featuring tender roasted potatoes, carrots, and zucchini seasoned with garlic and fresh herbs. Perfect for weeknight dinners or holiday feasts, this healthy recipe is easy to prepare and pairs wonderfully with any main course.
Ingredients
Scale
- 4 medium potatoes, cut into chunks
- 3 large carrots, sliced into thick rounds
- 2 medium zucchini, cut into half-moons
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil.
- Add minced garlic, thyme, rosemary, paprika, salt, and pepper. Toss until vegetables are evenly coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 35–40 minutes, tossing halfway through, until the vegetables are tender and slightly golden.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- For a crispier texture, increase the oven temperature to 425°F during the last 10 minutes of roasting.
- Use any mix of herbs you prefer, such as oregano or basil, for a flavor twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg