Garlic Herb Roasted Potatoes Carrots and Zucchini
Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a simple, flavorful, and healthy side dish made with tender roasted vegetables, a fragrant garlic and herb blend, and is perfect for those following a gluten-free or Whole30 diet.
Equipment
- 1 Preheated oven
- 1 Large bowl
- Measuring cups and spoons
- Baking sheet (rimmed)
Ingredients
- 1 1/4 lbs baby potatoes (halved)
- 1 lb medium carrots (scrubbed clean, cut into 2-inch pieces)
- 3 tbsp olive oil (divided)
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz zucchini (trimmed and cut into 1-inch pieces)
- 4 cloves garlic (minced)
Instructions
- Preheat your oven to 400ºF (200ºC). In a large bowl, combine the potatoes and carrots with 2 1/2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.
- Spread the potato and carrot mixture onto a rimmed baking sheet and roast in the preheated oven for 20 minutes.
- While the potatoes and carrots are roasting, toss the zucchini in a separate bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
- Add the zucchini and minced garlic to the baking sheet with the potatoes and carrots. Toss everything together to coat evenly and return to the oven. Roast for an additional 20 minutes or until all the vegetables are tender and slightly browned.
- Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm and enjoy!
Nutrition
Calories: 177kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 13mgPotassium: 665mgFiber: 3gSugar: 3gVitamin A: 139IUVitamin C: 35mgCalcium: 29mgIron: 1mg
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