Ingredients
- 1 lb baby potatoes, halved or quartered
- 3 large carrots, peeled and cut into sticks or rounds
- 2 medium zucchini, sliced into rounds or half-moons
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp dried rosemary (or mix of herbs: thyme, oregano, parsley)
- Salt and black pepper to taste
- Optional: 1 tsp lemon zest or 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- In a bowl, toss potatoes and carrots with 2 tbsp olive oil, half the garlic, herbs, salt, and pepper. Spread on the baking sheet.
- Roast for 15 minutes.
- Meanwhile, toss zucchini with remaining olive oil, garlic, herbs, salt, and pepper.
- Add zucchini to the pan, mix with other veggies, and continue roasting for 15–20 more minutes until all are golden and tender.
- Remove from oven and sprinkle with optional lemon zest or juice. Adjust seasoning and serve warm.
Notes
- Swap herbs for Italian seasoning or herbes de Provence.
- Add parsnips or sweet potatoes for variation.
- Toss in cherry tomatoes or bell peppers in the last 10 minutes.
- Top with grated Parmesan or nutritional yeast after roasting.
- Drizzle with balsamic vinegar or honey for extra depth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
