Description
Delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini – Discover a flavorful veggie dish to try tonight!
Ingredients
Scale
- 1 pound baby potatoes, halved or quartered if large
- 3 large carrots, peeled and cut into 1-inch chunks
- 2 medium zucchini, cut into 1-inch chunks
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Step 1: Cut each separate vegetable about the same size as each other so they all roast evenly.
- Step 2: Feel free to experiment with different herbs: sage, in particular, would go really well here, too!
- Step 3: Use tri-colored carrots if you can find some, they will add a splash of color to the roasted vegetables .
- Step 4: Add other root vegetables like parsnips, sweet potatoes, butternut squash, or beets to the mix.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg