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Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

Easy One-Pan Garlic Herb Roasted Potatoes, Carrots, & Zucchini

Garlic, rosemary, and thyme compliment the caramelized flavors of the veggies for a unique garlic-herb aroma!
5 from 4 votes
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5 SERVINGS
Calories: 179kcal
Author: Katherine - Yummfully

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife and cutting board

Ingredients

  • 1 ¼ lb Yukon gold potatoes, cubed
  • 1 lb carrots, peeled and cut into 2-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp minced fresh thyme
  • 1 tbsp minced fresh rosemary
  • ½ tsp salt
  • Freshly ground black pepper to taste
  • 1 large zucchini squash sliced into ½-inch sliced
  • 2 garlic cloves, minced

Instructions

  • Preheat the oven to 400 F.
  • Place the potatoes and carrots in a large bowl and toss them with the olive oil, minced garlic, thyme, rosemary, red pepper flakes, salt, and pepper.
  • Spread them evenly on a baking sheet and bake for 20 minutes.
  • Mix in the sliced zucchini and bake for 15-20 minutes more or until all veggies are cooked through and slightly browned.

Nutrition

Calories: 179kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 4g | Sodium: 298mg | Potassium: 769mg | Fiber: 5g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 22mg | Calcium: 10mg | Iron: 3mg