Roasted Potatoes and Carrots
Wholesome, rustic roasted potatoes and carrots make an easy side dish, dressed with olive oil, black pepper, and garlic, and baked alongside fresh zucchini.
Servings: 6
Ingredients
- 1 pound baby red potatoes quartered
- 4 large carrots cut into 2 inch pieces
- 3 tablespoons olive oil divided
- ½ teaspoon seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- freshly ground black pepper to taste
- 2 zucchini sliced into 1 inch thick pieces and then each slice cut into half moons
- salt to taste, for the zucchini
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 400˚F.
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine potatoes, carrots, 2-½ tablespoons olive oil, seasoned salt, garlic powder, oregano, thyme, and black pepper; toss to combine.
- Transfer to previously prepared baking sheet and roast for 20 minutes, stirring the potatoes and carrots halfway through cooking.
- Meanwhile, in a mixing bowl combine sliced zucchini, remaining olive oil, and sprinkle with salt. Mix to combine.
- Add the zucchini to the baking sheet with the rest of the vegetables and continue to roast for 15 to 20 more minutes, or until veggies are tender. Stir halfway through cooking.
- Remove from oven, taste the veggies for salt, and adjust.
- Garnish the roasted potatoes and carrots with parsley and serve warm.
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 241mg | Potassium: 650mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6936IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 1mg
