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–+ servings

Garlic Herb Roasted Vegetables

A delightful medley of garlic herb roasted baby potatoes, carrots, and zucchini, perfect for weeknight dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups baby potatoes, halved
  • 2 cups carrots, sliced
  • 2 cups zucchini, sliced Can substitute with bell peppers or asparagus
Seasoning
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • optional Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss together the halved baby potatoes, sliced carrots, and zucchini.
  3. Drizzle the mixed veggies with olive oil and then add in the minced garlic, oregano, thyme, salt, and pepper.
  4. Use your hands to give everything a good toss, ensuring each piece of vegetable is nicely coated in the herby oil.
  5. Spread the seasoned vegetables out in a single layer on a baking sheet lined with parchment paper.
Cooking
  1. Pop the baking sheet in the oven and roast for 25-30 minutes, giving everything a stir halfway through.
  2. Once they’re browned and tender, remove them from the oven and garnish with fresh parsley, if desired.
  3. Serve warm.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 5gSugar: 3g

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or a skillet on medium heat to maintain texture.

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