Description
This simple yet flavorful vegetable medley is roasted to perfection with garlic, herbs, and a touch of olive oil. A versatile side dish that pairs beautifully with any main course!
Ingredients
Units
Scale
- 2 cups baby potatoes, halved (or quartered if large)
- 1 cup carrots, sliced into 1/2-inch pieces
- 1 medium zucchini, sliced into half-moons
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Vegetables:
- In a large mixing bowl, combine the potatoes, carrots, and zucchini.
Season the Vegetables:
- Drizzle the olive oil over the vegetables.
- Add the minced garlic, thyme, rosemary, paprika (if using), salt, and pepper.
- Toss until evenly coated.
Arrange on Baking Sheet:
- Spread the vegetables in a single layer on the prepared baking sheet.
Roast:
- Roast for 25–30 minutes, stirring halfway through, until the potatoes are golden, and the carrots and zucchini are slightly caramelized.
Garnish and Serve:
- Remove from the oven and sprinkle with fresh parsley.
- Serve warm as a side dish to complement your favorite main course.
Notes
- For extra crispiness, broil for the last 2 minutes.
- Swap zucchini for bell peppers for a different flavor.
- Use fresh herbs instead of dried for a more intense aroma.
Nutrition
- Serving Size: 1 portion
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg