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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Bliss

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is a delicious, healthy side that enhances any meal with comforting flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Goodness
  • 1.5 pounds Baby Potatoes Yukon Gold or red potatoes recommended.
  • 2 cups Carrots Cut into thick rounds.
  • 2 cups Zucchini Sliced into thick half-moons.
For Flavor Boosts
  • 3 tablespoons Olive Oil Extra virgin recommended.
  • 4 cloves Garlic Fresh minced.
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Black Pepper To taste.
  • 1 teaspoon Paprika Optional.
  • 2 tablespoons Fresh Parsley Optional, for garnish.

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and dry all vegetables, then cut the baby potatoes into bite-sized chunks, the carrots into thick rounds, and slice the zucchini into half-moons.
  3. In a large bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil, and add minced garlic, Italian seasoning, salt, black pepper, and paprika. Toss until evenly coated.
  4. Spread the seasoned vegetables on the prepared baking sheet in a single layer.
  5. Roast in the oven for 30–35 minutes, flipping halfway through until golden-brown and fork-tender.
  6. Remove from the oven and sprinkle fresh parsley if desired. Serve immediately.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 320mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 12000IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

For leftovers, store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a preheated oven at 375°F for best results.

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