Description
A simple and delicious way to enjoy a variety of colorful veggies, roasted to enhance their natural sweetness and texture.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 3 large carrots, cut into chunks
- 2 medium zucchinis, sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme or rosemary
- Salt & black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the Veggies: Wash and cut baby potatoes, carrots, and zucchini into bite-sized pieces for even roasting and perfect texture.
- Season & Toss: In a large bowl, toss the veggies with olive oil, minced garlic, dried thyme, salt, and pepper.
- Roast to Perfection: Spread veggies on a baking sheet in a single layer. Roast at 425°F (220°C) for 25-30 minutes until golden and tender.
- Add Fresh Herbs: Remove from oven and sprinkle with fresh parsley.
- Serve Warm: Serve these roasted vegetables hot as a side dish.
Notes
Cut vegetables into similar sizes for even cooking. Experiment with different herbs and spices to customize flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Global
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: roasted vegetables, side dish, easy recipe, healthy cooking, vegetarian meal