Name: Herb-Roasted Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6
Ingredients: 1 lb. baby potatoes, halved; 1/2 lb. baby carrots; 1 medium zucchini, sliced; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

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Ingredients

(Servings: 4-6)

1 lb. baby potatoes, halved

1/2 lb. baby carrots

1 medium zucchini, sliced

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish

Steps

Preheat Oven:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.

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.

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.

Garnish and Serve:
Remove the vegetables from the oven and sprinkle with chopped fresh parsley for added flavor.
Serve warm as a side dish.

Nutrition Facts

Calories

250kcal

12%
Fat

10g

0%
Saturated Fat

1g

0%
Carbohydrates

35g

1%
Fiber

5g

0%
Sugar

4g

0%
Protein

4g

0%
Cholesterol

0mg

0%
Sodium

400mg

20%

Percent Daily Values are based on a 2,000 calorie diet.

Herb-Roasted Vegetables

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts