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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Perfection

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a vibrant vegan side that pairs beautifully with any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 2 cups Diced Potatoes Substitute with sweet potatoes for added sweetness.
  • 1 cup Sliced Carrots Can substitute with parsnips.
  • 1 cup Zucchini Can be replaced with bell peppers.
For the Seasoning Mix
  • 2 tablespoons Olive Oil Use avocado oil for a higher smoke point.
  • 4 cloves Minced Garlic Fresh garlic is preferred.
  • 1 teaspoon Dried Thyme Use fresh thyme for a robust taste.
  • 1 teaspoon Dried Rosemary Fresh rosemary enhances flavor.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine diced potatoes, sliced carrots, and zucchini.
  3. Drizzle vegetables with olive oil and add minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix well.
  4. Spread the vegetable mixture in a single layer on the baking sheet.
  5. Roast for 25–30 minutes, stirring halfway through for even cooking.
  6. Garnish with freshly chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Cut vegetables uniformly for even roasting. Avoid overcrowding the baking sheet to achieve caramelization.

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