Ingredients
Scale
- 1.5 lbs baby potatoes (halved)
- 1 lb carrots (peeled and cut into chunks)
- 1 large zucchini (cut into half-moons)
- 5–6 whole garlic cloves (smashed)
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves (chopped)
- 1 tbsp fresh rosemary (chopped)
- 1.5 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss baby potatoes, carrots, and smashed garlic with 2 tablespoons of olive oil, thyme, rosemary, salt, and pepper until coated.
- Spread the mixture on a rimmed baking sheet in a single layer and roast for 20 minutes.
- Toss zucchini in the remaining olive oil and salt; add to the baking sheet after 20 minutes.
- Roast for an additional 15-20 minutes until golden brown.
- Adjust seasoning if needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 3g
- Sodium: 330mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg