Description
A cozy and easy veggie medley featuring roasted potatoes, carrots, and zucchini, seasoned with garlic and mixed herbs for a nutritious side or light main.
Ingredients
Scale
- 3 medium potatoes, washed and cubed
- 4 carrots, peeled and sliced on the diagonal
- 2 zucchinis, sliced into rounds or half-moons
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon garlic, minced
- 1 tablespoon mixed herbs (thyme and rosemary)
- 1 red onion, cut into wedges (optional)
- A handful of cherry tomatoes (optional)
- 1–2 tablespoons balsamic vinegar or lemon juice (optional)
- 1/4 cup grated Parmesan or dairy-free crumbly cheese (optional)
- A pinch of red pepper flakes (optional)
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Wash and cube potatoes, slice carrots, and zucchini.
- Combine the vegetables and seasonings in a mixing bowl.
- Toss with olive oil, garlic, mixed herbs, salt, and pepper, then spread on the baking sheet.
- Roast for 30–40 minutes, stirring halfway through, until tender and golden.
- Adjust seasoning and serve hot, garnished with parsley or basil.
Notes
For extra crispiness, ensure vegetables are dry before roasting and avoid overcrowding the pan. A quick broil at the end can enhance crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: garlic, roasted vegetables, veggie medley, side dish, vegetarian