Description
A delicious and healthy roasted vegetable medley featuring potatoes, carrots, and zucchini.
Ingredients
Scale
- 2 cups chopped Yukon Gold potatoes
- 1 ½ cups thick-sliced carrots
- 1 ½ cups chopped zucchini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Chop potatoes into bite-sized chunks, slice carrots into thick rounds, and cut zucchini into even pieces.
- Place all vegetables in a large bowl. Add olive oil, minced garlic, Italian seasoning, salt, and pepper. Toss well to coat.
- Spread the veggies in a single layer on the baking sheet without overcrowding.
- Roast for 30–35 minutes, flipping halfway through until golden and tender.
- Remove from oven and sprinkle with fresh thyme if using. Serve hot.
Notes
- Try using seasonal vegetables for added flavor.
- This dish pairs well with grilled chicken or fish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg