Description
Crispy, golden roasted potatoes, sweet carrots, and tender zucchini — all tossed with garlic and herbs. This easy side dish is gluten-free, vegan, and guaranteed to vanish fast.
Ingredients
1¼ lb baby potatoes, halved
1 lb carrots, cut into 2-inch chunks
12 oz zucchini, cut into 1-inch pieces
4 garlic cloves, minced
3 tbsp olive oil, divided
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
Salt and freshly ground pepper to taste
Instructions
1. Preheat oven to 400ºF (200ºC), middle rack.
2. Toss potatoes and carrots with 2½ tbsp olive oil, thyme, rosemary, salt, and pepper.
3. Spread on a sheet pan and roast 20 minutes.
4. Toss zucchini with ½ tbsp olive oil and a pinch of salt.
5. Add zucchini and garlic to the pan, toss everything, spread evenly.
6. Roast another 20 minutes until golden and tender.
7. Serve warm and enjoy.
Notes
Don’t peel the veggies — the skin crisps up beautifully.
Add a sprinkle of parmesan or lemon zest for extra flair.
Use parchment for easier cleanup.
Store leftovers up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 4g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg