Description
This Garlic Herb Roasted Potatoes Recipe with Carrots and Zucchini is a cozy side dish perfect for chilly autumn nights. It features crispy potatoes, sweet roasted carrots, and tender zucchini, all seasoned with fresh garlic and fragrant herbs.
Ingredients
Scale
1.5 lbs Yukon Gold or Red Potatoes
3–4 large Carrots
2 medium Medium Zucchini
3 tablespoons Extra Virgin Olive Oil
4 cloves Fresh Garlic (minced)
1 teaspoon Dried Rosemary
1 teaspoon Dried Thyme
Salt and Black Pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C)
- Wash all your vegetables thoroughly. Chop the potatoes and carrots into bite-sized pieces, and slice the zucchini into thicker rounds
- Place the chopped veggies on a large sheet pan lined with parchment paper
- Drizzle the olive oil over the vegetables and add the minced garlic, rosemary, thyme, salt, and pepper. Toss everything together using your hands
- Spread the vegetables into a single layer on the sheet pa
- Bake for 35 to 40 minutes, flipping halfway through, until the potatoes are fork-tender and crispy
- Let the vegetables rest for 2 minutes before serving
Notes
Pat vegetables dry before tossing with oil to help them crisp up.
To avoid sogginess, do not overcrowd the pan.
Store leftovers in an airtight container for up to 4 days. Avoid freezing.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185 kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg