Description
A delightful and easy recipe for Roasted Potatoes, Carrots, and Zucchini that makes a perfect side dish for any meal. These veggies are seasoned with aromatic herbs and roasted to perfection, creating a flavorful and healthy dish.
Ingredients
Scale
Potatoes:
- 3 medium Yukon Gold potatoes, cut into 1-inch chunks
Carrots:
- 3 large carrots, peeled and sliced into 1/2-inch thick rounds
Zucchini:
- 2 medium zucchini, sliced into thick half-moons
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare Potatoes and Carrots: In a large bowl, combine the potatoes and carrots. Drizzle with half of the olive oil and season with garlic powder, thyme, oregano, salt, and pepper. Toss to coat evenly, then spread on the baking sheet.
- Roast Potatoes and Carrots: Roast for 20 minutes.
- Prepare Zucchini: Toss the zucchini in the remaining olive oil and season with salt and pepper.
- Combine and Roast: After 20 minutes, add the zucchini to the pan with the potatoes and carrots. Toss everything together and roast for another 15–20 minutes until tender and golden.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve hot.
Notes
- For extra crispiness, avoid overcrowding the pan.
- You can substitute sweet potatoes or parsnips for a twist.
- Add a sprinkle of Parmesan at the end for more flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
