@aannmiller
Herb-Roasted Vegetables
Prep Time
10m
Cook Time
35m
Total Time
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
Steps
Nutrition Facts
Ingredients
(Servings:
4-6)
Scale
Scale
Steps
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
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories250kcal12%
-
Fat10g0%
-
Saturated Fat1g0%
-
Carbohydrates35g1%
-
Fiber5g0%
-
Sugar4g0%
-
Protein4g0%
-
Cholesterol0mg0%
-
Sodium400mg20%
Percent Daily Values are based on a 2,000 calorie diet.