Garlic Herb Roasted Potatoes, Carrots, and Zucchini Directions:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly spray with cooking spray.
- Dice the potatoes into small cubes, slice the carrots into rounds, and slice the zucchinis into half-moons.
- In a large bowl, combine the diced potatoes, sliced carrots, and zucchinis.
- Add the olive oil, minced garlic, dried thyme, dried rosemary, dried oregano, paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Spread the seasoned vegetables in an even layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and tender, and the carrots and zucchinis are slightly caramelized.
- Remove the roasted vegetables from the oven and garnish with fresh parsley if desired. Serve immediately as a side dish or as a main dish with a protein of your choice.
WW Points Calculation:
- Medium Russet Potatoes (2): 8 pts
- Large Carrots (3): 0 pts
- Medium Zucchinis (2): 0 pts
- Olive Oil (2 tbsp): 4 pts
- Garlic (4 cloves): 0 pts
- Dried Thyme (1 tsp): 0 pts
- Dried Rosemary (1 tsp): 0 pts
- Dried Oregano (1 tsp): 0 pts
- Paprika (½ tsp): 0 pts
- Salt and Pepper: 0 pts
Total Points: 12 pts
Servings: 6
Per Serving: 2.00 points
Nutrition Information (per serving):
- Calories: ~120
- Fat: ~5g
- Protein: ~2g
- Carbohydrates: ~18g
- Sugar: ~2g
- Sodium: ~200mg
I await your comments! Enjoy!
