Ingredients
Scale
- 4 cups zucchini, sliced
- 4 cups carrots, sliced
- 4 cups baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: a sprinkle of paprika for extra flavor
Instructions
- Preheat your oven to 400°F (200°C). Rinse and prepare vegetables by slicing zucchini, carrots, and halved baby potatoes into uniform pieces.
- In a small bowl, whisk together olive oil, minced garlic, chopped herbs, dried oregano, salt, and pepper. Add paprika if desired.
- Place all chopped vegetables in a large bowl, pour the herb mixture over, and toss until evenly coated.
- Spread the coated vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
Notes
- Ensure vegetables are cut uniformly for even cooking.
- Adjust seasoning to taste, adding more herbs or spices as preferred.
- For extra crispiness, broil for the last 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Healthy
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg