Herb-Roasted Vegetables
Prep
10m
Cook
35m
Total
45m
These Herb-Roasted Vegetables are flavorful, nutritious, and make a perfect side for any meal. Enjoy the delicious blend of textures and flavors!
Ingredients
4-6Steps
1
Preheat Oven:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2
Prepare Vegetables:
In a large mixing bowl, combine the halved baby potatoes, baby carrots, and sliced zucchini.
Add the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss well to coat the vegetables evenly with the seasoning.
In a large mixing bowl, combine the halved baby potatoes, baby carrots, and sliced zucchini.
Add the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss well to coat the vegetables evenly with the seasoning.
3
Roast the Vegetables:
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden, stirring halfway through.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden, stirring halfway through.
4
Garnish and Serve:
Remove the vegetables from the oven and sprinkle with chopped fresh parsley for added flavor.
Serve warm as a side dish.
Remove the vegetables from the oven and sprinkle with chopped fresh parsley for added flavor.
Serve warm as a side dish.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 270kcal 13%
-
Fat 13g 20%
-
Saturated Fat 2g 10%
-
Carbohydrates 35g 11%
-
Fiber 6g 24%
-
Sugar 6g 12%
-
Protein 5g 10%
-
Cholesterol 0mg 0%
-
Sodium 15mg 0%
Percent Daily Values are based on a 2,000 calorie diet.
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