Description
Garlic Herb Roasted Potatoes Carrots and Zucchini is a simple oven-roasted vegetable dish packed with savory garlic and dried herbs. The vegetables roast until tender with lightly crisp edges, making this an easy and versatile side dish for weeknight dinners, holiday meals, or meal prep.
Ingredients
1½ pounds baby potatoes
3 medium carrots
2 medium zucchini
3 tablespoons olive oil
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried rosemary
¾ teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet.
2. Cut all vegetables evenly.
3. Toss vegetables with olive oil, garlic, and seasonings.
4. Spread in a single layer on the baking sheet.
5. Roast for 30–35 minutes, flipping halfway.
6. Garnish with parsley and serve warm.
Notes
Cut vegetables evenly for consistent roasting.
Avoid overcrowding the pan.
Reheat leftovers in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, garlic herb vegetables, oven roasted potatoes