Description
A vibrant, plant-based side dish featuring tender-roasted potatoes, carrots, and zucchini with a garlicky herb crust. Achieve perfect char on vegetables using high-heat roasting and a balanced herb blend, ideal for complementing grilled proteins or standalone vegetarian meals.
Ingredients
3 medium potatoes (Yukon Gold or Russet), peeled and cubed into 1-inch pieces
2 large carrots, peeled and sliced into 1/2-inch rounds
2 medium zucchinis, unpeeled and cut into 3/4-inch rounds
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Spread potato cubes on a baking sheet in one layer, drizzle 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast for 15 minutes
Toss carrots and zucchini with remaining olive oil (2 tablespoons), minced garlic, rosemary, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add to oven with vegetables and roast together for 30-35 minutes, flipping halfway through until potatoes are golden and zucchini edges are charred
Let rest 5 minutes before serving
Notes
Use a rimmed baking sheet to contain juices
If zucchini shows signs of charring, tent with foil during last 10 minutes
Substitute with sweet potatoes or butternut squash for variation
Herbs can be switched for parsley or oregano if preferred
- Prep Time: 15
- Cook Time: 35
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Roasting
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 serving (1/2 cup)
- Calories: 240
- Sugar: 6g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg