Ingredients
Scale
- 1 pound baby potatoes (halved or quartered if large)
- 3 large carrots (peeled and sliced into 1/2-inch chunks)
- 2 medium zucchini (cut into thick half-moons)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (crushed slightly to release flavor)
- 1 teaspoon dried oregano
- Salt and freshly cracked black pepper, to taste
- Optional: Fresh parsley for garnish, a sprinkle of parmesan for a cheesy finish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Scrub potatoes and cut into even pieces. Peel and chunk carrots. Slice zucchini into thick half-moons.
- Whisk olive oil, garlic, thyme, rosemary, oregano, salt, and pepper in a large bowl. Add veggies and toss to coat.
- Spread veggies in a single layer on the baking sheet without crowding.
- Roast for 35–40 minutes, stirring halfway, until golden and tender.
- Garnish with parsley or parmesan and serve warm.
Notes
For firmer zucchini, add them halfway through roasting. Customize with your favorite seasonal veggies or herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg