Introduction

Welcome to our delectable recipe for WW Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This dish is a delightful blend of wholesome vegetables tossed in aromatic herbs and roasted to perfection. Whether you’re following a Weight Watchers (WW) plan or simply seeking a flavorful and nutritious side dish, this recipe is sure to impress with its vibrant colors and savory flavors.

Ingredients

Here’s what you’ll need:

  • 1 lb baby potatoes, halved or quartered if large
  • 3 large carrots, peeled and sliced into 1-inch chunks
  • 2 medium zucchini, sliced into thick rounds
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the Vegetables: In a large bowl, combine the halved baby potatoes, sliced carrots, and zucchini rounds. Drizzle with olive oil and toss to coat evenly.
  3. Seasoning: Add minced garlic, dried thyme, dried rosemary, dried oregano, salt, and pepper to the bowl of vegetables. Mix well until all vegetables are evenly coated with the herbs and seasonings.
  4. Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are spread out evenly to ensure even roasting.
  5. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through cooking to ensure even roasting.
  6. Serve: Once roasted to perfection, remove from the oven and transfer the vegetables to a serving dish. Garnish with freshly chopped parsley for a pop of color and added freshness.

Introduction

Welcome to our delectable recipe for WW Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This dish is a delightful blend of wholesome vegetables tossed in aromatic herbs and roasted to perfection. Whether you’re following a Weight Watchers (WW) plan or simply seeking a flavorful and nutritious side dish, this recipe is sure to impress with its vibrant colors and savory flavors.

Ingredients

Here’s what you’ll need:

  • 1 lb baby potatoes, halved or quartered if large
  • 3 large carrots, peeled and sliced into 1-inch chunks
  • 2 medium zucchini, sliced into thick rounds
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the Vegetables: In a large bowl, combine the halved baby potatoes, sliced carrots, and zucchini rounds. Drizzle with olive oil and toss to coat evenly.
  3. Seasoning: Add minced garlic, dried thyme, dried rosemary, dried oregano, salt, and pepper to the bowl of vegetables. Mix well until all vegetables are evenly coated with the herbs and seasonings.
  4. Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are spread out evenly to ensure even roasting.
  5. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through cooking to ensure even roasting.
  6. Serve: Once roasted to perfection, remove from the oven and transfer the vegetables to a serving dish. Garnish with freshly chopped parsley for a pop of color and added freshness.

Nutrition Information

  • Calories: 180 per serving
  • Protein: 3g
  • Carbohydrates: 25g
  • Fat: 8g
  • Fiber: 5g
  • SmartPoints (WW): 5 per serving (based on current WW plan)

Additional Tips

  • For a variation, you can add other vegetables such as bell peppers, cherry tomatoes, or red onion wedges.
  • Ensure even cooking by cutting the vegetables into similar sizes.
  • Feel free to adjust the seasoning according to your taste preferences. You can add a dash of paprika or cayenne pepper for a spicy kick.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Conclusion

Indulge in the delightful flavors of our WW Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe as a perfect accompaniment to any meal. Whether you’re aiming to stay on track with your WW SmartPoints or simply craving a wholesome side dish, this recipe offers a delicious way to enjoy nutritious vegetables in a flavorful and satisfying manner. Try it today and elevate your dining experience with every bite. Happy cooking!