Description
A simple and healthy side dish of roasted vegetables seasoned with garlic and herbs.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 1 lb carrots, peeled
- 1 zucchini, sliced into chunks
- 1 yellow squash, sliced into chunks
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine baby potatoes, carrots, zucchini, and yellow squash.
- Drizzle with olive oil and add garlic, thyme, rosemary, paprika, salt, and black pepper. Toss until vegetables are evenly coated.
- Spread vegetables in a single layer on a large baking sheet.
- Roast for 30–35 minutes, flipping halfway through, until vegetables are golden brown and fork-tender.
- Remove from oven and garnish with fresh chopped parsley before serving.
Notes
- Use fresh herbs for a stronger flavor.
- Adjust seasoning to your preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg