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–+ servings
Bowl of colorful roasted root vegetables including carrots, potatoes, and beets.

Roasted Root Vegetable Mix

This roasted root vegetable mix is a colorful and flavorful side dish made with potatoes, carrots, and zucchini, tossed with garlic and herbs for a delicious, comforting treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Root Vegetables
  • 2 cups Yukon Gold or red potatoes, diced (about 1/2-inch pieces) Use similar size for even cooking.
  • 2 cups carrots, sliced Match size to potatoes.
  • 2 cups zucchini, sliced
Seasoning and Oil
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil Avocado oil can be substituted.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary Substitute with 1 tbsp fresh if needed.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and position the oven rack near the center.
  2. In a large mixing bowl, combine the diced potatoes, sliced carrots, and zucchini.
  3. Add the minced garlic, olive oil, dried thyme, dried rosemary, and a generous pinch of salt and pepper. Toss until the vegetables are evenly coated.
Roasting
  1. Spread the vegetables on a baking sheet in a single layer, ensuring space between pieces for even roasting.
  2. Roast for 25 to 30 minutes, stirring once halfway through. Check for doneness by piercing the largest pieces with a fork.
Serving
  1. Remove from the oven and transfer to a serving dish. Taste and adjust seasoning if needed before serving warm.

Nutrition

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

Notes

These roasted root vegetables are versatile. Pair them with proteins, toss them in grain bowls, or serve with toasted bread. For storage, cool and store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for crispness or microwave briefly.

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