Garlic Roasted Vegetables
Gorgeous Garlic Roasted Vegetables tossed with olive oil, garlic and Italian seasoning. This easy recipe includes baby potatoes, carrots, zucchini and bell pepper for a colorful and delicious, healthy side dish.
Servings: 10 servings
Ingredients
- 1 lb baby potatoes quartered
- 0.5 lb baby carrots halved
- 2 tbsp olive oil divided
- 2 tsp Italian seasoning
- Kosher salt and pepper to taste
- 3-4 garlic cloves minced
- 2 large zucchini sliced into 1 inch thick half moons
- 1 large bell pepper seeded and chopped
- Optional: chopped fresh parsley to garnish
Instructions
- Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper.
- Add the prepared potatoes and carrots to the prepared pan. Drizzle with the oil and sprinkle all the seasonings. Toss to coat, then arrange in a single layer. Bake for 18-20 minutes.
- Once the veggies are almost tender, stir in the garlic, zucchini and bell pepper. Return to the oven and roast for 10-12 more minutes, or until all veggies are fork tender.
- Garnish with chopped parsley, if desired.
Notes
- Storing leftovers: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
- To reheat: These are best served straight from the oven, but we've enjoyed them leftover many times. The best way to reheat vegetables that have already been roasted is to pop them in the oven at 400 degrees until hot. They can also be reheated in the microwave, however, for best results we recommend the oven or toaster oven.
Nutrition
Serving: 1serving | Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 257mg | Potassium: 381mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3586IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg