Description
A delicious and easy side dish featuring a colorful mix of baby potatoes, carrots, and zucchini, perfectly roasted with garlic and Italian herbs.
Ingredients
Scale
- 2 cups baby potatoes, halved
- 2 large carrots, chopped
- 2 zucchinis, sliced into half-moons
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Chop all your veggies into even-sized chunks.
- In a big bowl, mix veggies with olive oil, garlic, Italian seasoning, salt, and pepper.
- Lay everything flat on a baking sheet—no overlapping!
- Bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
- Sprinkle fresh parsley on top for a fresh herb finish. Serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, vegan side dish, garlic herb veggies