Description
Golden, crispy potatoes and tender veggies roasted with garlic and fresh herbs—simple, colorful, and irresistibly savory.
Ingredients
- Baby potatoes (halved)
- Carrots (chunked)
- Zucchini (thick slices)
- Fresh garlic (minced)
- Olive oil
- Fresh rosemary
- Fresh thyme
- Salt & black pepper
- Optional grated Parmesan or lemon zest (finish)
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan.
- Toss potatoes and carrots with olive oil, garlic, salt, and pepper.
- Spread evenly and roast for 20 minutes.
- Add zucchini, rosemary, and thyme; toss gently.
- Return to oven and roast until everything is golden and tender.
- Broil briefly for extra crisp edges if desired.
- Finish with Parmesan or lemon zest and serve hot.
Notes
- Adjust cooking time based on the size of the vegetables.
- For a vegan option, omit the Parmesan.
- Feel free to add other vegetables like bell peppers or onions.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg