Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes Carrots and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delicious and easy-to-make side dish perfect for any meal. This recipe combines the earthy flavors of tender potatoes, sweet carrots, and fresh zucchini with a fragrant blend of garlic and herbs. The vegetables are tossed in olive oil and seasoned with a mix of thyme, rosemary, and parsley, then roasted to perfection until they are golden and slightly crispy on the outside while remaining soft and flavorful on the inside. This wholesome dish is not only packed with nutrients but also adds a vibrant and colorful touch to your table.

Table of Contents

Ingredients:

Vegetables:

• 1 pound Potatoes (baby potatoes or Yukon gold), washed and diced

• 3-4 medium Carrots, peeled and sliced into sticks

• 2 Zucchinis, sliced into rounds

Garlic Herb Seasoning:

• 3 cloves Garlic, minced

• 2 tablespoons Olive oil

• 1 teaspoon Dried thyme

• 1 teaspoon Dried rosemary

• 1 teaspoon Dried oregano

• Salt and Pepper, to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).

2. Prepare the Vegetables: Wash and dice the potatoes into bite-sized pieces. Peel the carrots and slice them into sticks. Slice the zucchinis into rounds.

3. Prepare the Seasoning: In a small bowl, combine the minced garlic, olive oil, dried thyme, dried rosemary, and dried oregano. Season with salt and pepper to taste. Mix well.

4. Coat the Vegetables: Place the diced potatoes, carrot sticks, and zucchini rounds on a large baking sheet lined with parchment paper. Drizzle the garlic herb seasoning mixture over the vegetables and toss until they are evenly coated.

5. Roast: Spread the vegetables out in an even layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through cooking.

6. Serve: Once roasted to perfection, remove from the oven and transfer the vegetables to a serving dish.

7. Garnish (optional): You can garnish with fresh chopped parsley or additional dried herbs if desired

Benefits:

Potatoes: Rich in potassium and vitamin C, providing complex carbohydrates and fiber.

Carrots: High in vitamin A and beta-carotene, offering sweetness and essential nutrients.

Zucchini:  Low in calories, good source of vitamin C, and provides additional fiber.

Olive Oil: Healthy fats, adds richness, and helps with the absorption of fat-soluble vitamins.

Garlic: Offers flavor and has potential health benefits, including antibacterial properties.

Herbs (thyme, rosemary, parsley): Enhance flavor and provide additional antioxidants.

Preparation Notes

The nutritional values can vary based on the exact quantities of ingredients used and any additional seasoning or oil.

Using more or less olive oil will significantly affect the fat content and calorie count.

Adjusting the amount of salt can modify the sodium content.

This dish is a great way to enjoy a variety of vegetables with minimal added fats and is packed with vitamins and minerals.

NUTRITIONAL INFO:

– Approximately 1 cup (about 200 grams)

Calories: 150-200 kcal

Protein: 2-3 grams

Carbohydrates: 25-30 grams

Dietary Fiber: 4-5 grams

Sugars: 5-6 grams

Fat: 5-8 grams

Saturated Fat: 1 gram

Cholesterol: 0 mg

Sodium: 150-200 mg

Potassium: 700-800 mg

Vitamin A: 150-200% of the Daily Value (DV)

Vitamin C: 25-30% of the DV

Calcium: 4-6% of the DV

Iron: 6-8% of the DV

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