Description
A vibrant and wholesome dish made with baby potatoes, carrots, and zucchini, roasted with garlic and aromatic herbs. This plant-based recipe is simple, flavorful, and perfect as a side or main.
Ingredients
3 cups baby potatoes, halved
2 large carrots, peeled and sliced
2 medium zucchinis, sliced into half-moons
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon paprika
Salt and black pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine the halved potatoes, sliced carrots, and zucchini in a large bowl.
- In a separate bowl, whisk together olive oil, minced garlic, thyme, rosemary, oregano, paprika, salt, and pepper.
- Pour the herbed oil mixture over the vegetables and toss to coat thoroughly.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 35–40 minutes, tossing halfway through, until golden and fork-tender.
- Optional: Sprinkle chopped fresh parsley over the top before serving warm.
Notes
Do not overcrowd the baking sheet to ensure proper roasting.
Customize with bell peppers, red onions, or different herbs for variation.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or oven for best texture.
Not recommended for freezing due to the texture change in zucchini.
Use fresh herbs instead of dried by tripling the amount.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
