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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini Bliss

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a savory, gluten-free, and vegan side that elevates any dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 medium Potatoes Russets or Yukon Gold for best texture
  • 4 medium Carrots Whole and well-washed
  • 2 medium Zucchini Cut into thick slices
For the Seasoning
  • 2.5 tablespoons Olive Oil Or avocado oil
  • 4 cloves Garlic Minced, adjust to taste
  • 1 tablespoon Thyme Fresh or dried
  • 1 tablespoon Rosemary Fresh or dried
  • 1 teaspoon Salt Adjust to liking
  • 1 teaspoon Pepper Adjust to liking

Equipment

  • oven
  • mixing bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and position a rack in the middle.
  2. In a large mixing bowl, combine chopped potatoes and whole, washed carrots. Drizzle with olive oil and sprinkle thyme, rosemary, salt, and pepper. Toss until coated.
  3. Spread the seasoned mixture on a baking sheet and roast for 20 minutes, stirring halfway through.
  4. While roasting, coat the sliced zucchini with remaining olive oil and season lightly with salt.
  5. After 20 minutes, mix in zucchini and minced garlic with the other vegetables and roast for an additional 20 minutes.
  6. Check for doneness, then serve warm on a platter.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 250mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Use fresh ingredients and ensure even cut sizes for uniform cooking. Avoid overcrowding the baking sheet to prevent steaming.

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