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Colorful roasted root vegetables served on a plate, showcasing their vibrant colors.

Roasted Root Vegetables

A simple yet satisfying dish combining the earthiness of potatoes, sweetness of carrots, and freshness of zucchini, all perfectly seasoned and roasted in the oven.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Italian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups Yukon Gold or red potatoes, diced (about 1 pound)
  • 2 cups carrots, sliced
  • 2 cups zucchini, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the diced potatoes, sliced carrots, and zucchini.
  3. Add in the minced garlic, olive oil, dried thyme, and dried rosemary. Season with salt and pepper, tossing everything until well coated.
  4. Spread the vegetable mixture onto a baking sheet in a single layer to ensure even cooking.
Cooking
  1. Roast for 25 to 30 minutes, stirring halfway through for even browning. If you prefer a crispy finish, let them roast a few minutes longer, just keep an eye on them.
  2. Once golden brown and tender, remove from the oven and serve warm.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 0.5gSodium: 50mgFiber: 5gSugar: 3g

Notes

Consider pairing the roasted vegetables with grilled meats, or serve as a hearty vegetarian option. Storing leftovers is easy; cool completely before transferring to an airtight container for up to three days in the refrigerator or freeze in portion-sized bags.

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