Garlic Herb Roasted Potatoes, Carrots, and Zucchini
A warm and comforting roasted vegetable medley featuring potatoes, carrots, and zucchini, seasoned with garlic and herbs, perfect for weeknight dinners.
Ingrédients
Vegetables
- 4 cups potatoes, diced (Yukon Gold or red) Provides a lovely buttery flavor.
- 2 cups carrots, sliced Adds natural sweetness.
- 2 cups zucchini, sliced For mildness and color.
Seasoning
- 3 tbsp olive oil Extra virgin for best flavor.
- to taste salt and pepper Essential for flavor enhancement.
- 1 tbsp garlic powder For the garlicky goodness.
- to taste dried herbs (like rosemary or thyme) Rosemary for robustness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the diced potatoes, sliced carrots, and sliced zucchini.
- Drizzle with olive oil, and season with salt, pepper, garlic powder, and dried herbs.
- Toss until the vegetables are evenly coated.
- Spread the mixture in a single layer on a baking sheet.
Cooking
- Roast in the oven for about 25–30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Serve hot, and enjoy!
Notes
Store leftovers in an airtight container for 3–5 days. Reheat in the oven for best texture. Can be made ahead by chopping veggies a day in advance.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 35gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 5gSugar: 3g
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