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Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini Delight

A flavorful vegan side dish of Garlic Herb Roasted Potatoes, Carrots, and Zucchini that nourishes the soul and pleases the palate.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150

Ingredients
  

For the Vegetables
  • 3 cups Potatoes Diced, can use sweet potatoes for a twist.
  • 2 cups Carrots Sliced, can swap with parsnips.
  • 1 cup Zucchini Sliced, bell peppers can be a substitute.
For the Flavoring
  • 3 tablespoons Olive Oil Avocado oil is an excellent substitute.
  • 4 cloves Garlic (minced) Fresh garlic is ideal.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for a bolder taste.
  • 1 teaspoon Dried Rosemary Fresh rosemary can be swapped for intensified flavor.
  • 1 teaspoon Salt Adjust based on personal taste.
  • 1 teaspoon Pepper Adjust based on personal taste.
For Garnishing
  • 2 tablespoons Fresh Parsley Chopped.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Parchment Paper
  • Spatula

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 spacious mixing bowl, combine the diced potatoes, sliced carrots, and zucchini.
  3. Drizzle olive oil over the vegetables, add minced garlic, thyme, rosemary, salt, and pepper. Toss to coat.
  4. Spread the seasoned vegetables onto the baking sheet in a single layer.
  5. Roast in the preheated oven for 25-30 minutes, stirring halfway through.
  6. Once done, sprinkle with freshly chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

These roasted veggies are versatile and can complement various main courses.

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