Ingredients
Scale
- 4 medium potatoes, chopped
- 2 medium carrots, sliced
- 1 medium zucchini, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped potatoes, sliced carrots, chopped zucchini, minced garlic, olive oil, rosemary, salt, and pepper.
- Toss everything until the vegetables are well coated with the oil and seasonings.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are crisp and golden and the carrots are tender.
- Stir halfway through cooking for even roasting.
Notes
Don’t crowd the pan to ensure proper roasting. Feel free to experiment with different herbs and seasonings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg