Description
This cozy, oven-roasted veggie medley blends baby potatoes, carrots, and zucchini with fresh garlic and herbs. Naturally vegan, gluten-free, and bursting with flavor—perfect as a weeknight side or holiday companion.
Ingredients
10 oz baby potatoes, halved
8 oz carrots, scrubbed and cut into 2-inch pieces
2 tbsp olive oil, divided
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
Salt and freshly ground black pepper, to taste
6 oz zucchini, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
Instructions
1. Preheat oven to 400°F (200°C) and place rack in the middle.
2. Toss potatoes and carrots with 1½ tbsp olive oil, thyme, rosemary, salt, and pepper.
3. Spread on a rimmed baking sheet and roast for 20 minutes.
4. Meanwhile, toss zucchini with remaining ½ tbsp olive oil and a pinch of salt.
5. After 20 minutes, add zucchini and garlic to the baking sheet and stir to combine.
6. Return to oven and roast for another 20 minutes, until veggies are tender and browned.
Notes
Cut vegetables evenly for even roasting.
Try alternate herbs like sage or oregano.
Add extras like sweet potatoes, parsnips, or butternut squash.
No need to peel veggies if they’re well-scrubbed.
Pairs well with chicken, turkey, fish, steak, or holiday mains.
Reheat in microwave or oven; stores up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 generous portion
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: garlic herb roasted potatoes carrots and zucchini, roasted vegetables, vegan side dish