Description
A vibrant and wholesome roasted vegetable medley featuring baby potatoes, carrots, and zucchini, seasoned with garlic and fresh herbs. Perfect as a side or a light vegetarian main dish.
Ingredients
Units
Scale
- 2 cups baby potatoes, halved
- 2 carrots, peeled and chopped
- 2 zucchinis, sliced into thick rounds
- 3 tbsp olive oil
- 3 cloves fresh garlic, minced
- 2 tbsp fresh parsley or thyme, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1 small onion or shallot, finely chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and prepare the vegetables: halve the baby potatoes, chop the carrots and slice the zucchini, and chop the herbs.
- In a large mixing bowl, combine the vegetables with olive oil, minced garlic, chopped herbs, salt, and pepper. Toss until evenly coated.
- Spread the vegetables out in a single layer on a baking sheet lined with parchment paper or foil.
- Roast in the preheated oven for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
- Remove from the oven and garnish with additional fresh herbs if desired before serving.
Notes
- Use a convection oven for crispier vegetables.
- Don’t overcrowd the baking sheet to ensure even roasting.
- You can prep vegetables in advance and roast when ready to serve.
- Store leftovers in the fridge for up to 4 days and reheat in the oven or skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg