Description
A delightful blend of vibrant veggies that are easy to prepare and enhance any meal with cozy, aromatic flavors.
Ingredients
Scale
- 1 lb baby potatoes, quartered
- 2 medium carrots, sliced into rounds
- 1 medium zucchini, chopped into half-moons
- 4 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- Salt to taste
- Pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, add the quartered baby potatoes, sliced carrots, and chopped zucchini.
- Drizzle the olive oil over the veggies and add the minced garlic, thyme, rosemary, salt, and pepper.
- Spread the mixture out on a large baking sheet in a single layer.
- Place the baking sheet in your preheated oven and roast for about 30 minutes.
- Once done, remove the tray from the oven and let it cool for a few minutes.
Notes
You can swap baby potatoes for red or Yukon gold potatoes. For an extra kick, consider adding red pepper flakes or sprinkle with grated Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg