Garlic Herb Roasted Potatoes and Carrots and Zucchini
A flavorful, nutrient-packed side dish that’s crispy, garlicky, and packed with herbs! This easy roasted vegetable recipe is perfect for meal prep, weeknight dinners, or a healthy side dish.
Ingredients:
1 1/4 lb baby potatoes, halved
1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
1 zucchini, sliced into rounds
3 tbsp olive oil, divided
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
3 cloves garlic, minced
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional, for a spicy kick)
Instructions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss potatoes and carrots with 2 tbsp olive oil, thyme, rosemary, garlic, salt, and pepper. Spread in a single layer on the baking sheet.
Roast for 20 minutes, then add zucchini with the remaining olive oil. Gently toss and return to the oven for 10-15 more minutes until golden and tender.
Garnish with extra fresh herbs and serve warm!
Perfect for:
Healthy meal prep
Vegetarian & vegan-friendly
Easy side dish for roasted meats or grilled proteins
Try these Garlic Herb Roasted Vegetables today for a crispy, delicious, and nutritious addition to any meal!
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