Ingredients
Scale
- 2 pounds baby potatoes
- 2 medium carrots
- 2 medium zucchinis
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the baby potatoes, then cut them into halves or quarters.
- Peel the carrots and cut them into 1-inch pieces.
- Wash the zucchinis, then cut them into 1-inch slices and halve or quarter them.
- In a large mixing bowl, combine the cut vegetables with olive oil, minced garlic, thyme, rosemary, salt, black pepper, and paprika. Toss until they are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the oven for 25 to 30 minutes, stirring halfway through, until they are tender and slightly golden.
- Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg