Description
A delightful dish that combines crunchy vegetables with bold flavors, making a fantastic side that is perfect for any meal.
Ingredients
Scale
- 1 pound baby potatoes, halved
- 3 medium carrots, peeled and cut into sticks
- 2 medium zucchini, sliced into half-moons
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potatoes, carrots, and zucchini with olive oil, garlic, Italian seasoning, thyme, salt, and pepper.
- Spread vegetables evenly on the baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and golden brown on the edges.
- Remove from the oven and sprinkle with fresh parsley before serving.
Notes
For added flavor, try topping with grated cheese or serving with a yogurt sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, crispy potatoes, healthy side dish, vegan recipe, garlic