Description
Golden roasted potatoes, carrots, and zucchini tossed with garlic, olive oil, and fragrant herbs—a rustic, wholesome side dish perfect for any meal.
Ingredients
- 3 medium potatoes (Yukon gold or red, cut into bite-sized chunks)
- 3 medium carrots (peeled and cut into sticks)
- 2 medium zucchini (cut into thick half-moons)
- 4 cloves garlic (minced)
- 3 tbsp olive oil (extra virgin)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
1. Preheat oven to 400°F (200°C).
2. Wash and cut potatoes into even chunks.
3. Peel and slice carrots into sticks or rounds.
4. Cut zucchini into thick half-moon slices.
5. Mix olive oil, minced garlic, salt, pepper, oregano, thyme, rosemary, and paprika in a bowl.
6. Toss potatoes, carrots, and zucchini in the herb-garlic oil.
7. Spread vegetables on a parchment-lined baking sheet in a single layer.
8. Roast for 30–40 minutes, stirring halfway, until potatoes are golden, carrots tender, and zucchini lightly browned.
9. Sprinkle with fresh parsley before serving.
10. Serve warm as a side or vegetarian main dish.
Notes
Best enjoyed fresh from the oven.
Pair with chicken, beef, or fish—or enjoy with crusty bread for a vegetarian meal.
Leftovers can be stored in the fridge for 2–3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Home-style
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg