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Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini Perfect Side Dish

Garlic Herb Roasted Potatoes Carrots and Zucchini is a vibrant, gluten-free, vegan side dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 4 cups Potatoes Chopped, can use sweet potatoes for different flavor
  • 2 cups Carrots Chopped, washing essential but peeling optional
  • 2 cups Zucchini Sliced, yellow squash can be used as substitute
For the Seasoning
  • 2.5 tablespoons Olive Oil Use avocado oil for a higher smoke point if desired
  • 4 cloves Garlic Minced, fresh garlic is best
  • 1 teaspoon Thyme Feel free to substitute with oregano or fresh basil
  • 1 teaspoon Rosemary Use sparingly as it has a potent taste
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400ºF (200ºC).
  2. In a large mixing bowl, combine the chopped potatoes and carrots with olive oil, thyme, rosemary, salt, and pepper. Toss well to coat.
  3. Transfer the vegetable mixture to a rimmed baking sheet, spreading it out in an even layer. Roast for 20 minutes.
  4. Prepare the zucchini by tossing it with the remaining olive oil and a pinch of salt.
  5. After 20 minutes, add the zucchini and minced garlic to the roasted potato and carrot mixture.
  6. Spread the mixture back into an even layer and return to the oven. Roast for an additional 20 minutes, or until tender and caramelized.
  7. Remove from oven, allow to cool slightly and serve warm.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 100IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best results, leave skins on vegetables for flavor and texture. Don't overcrowd the baking sheet to ensure crispiness.

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