Garlic Herb Roasted Vegetables (Printable Version)
# What You’ll Need:
→ Vegetables
01 -
1 1/4 lb baby potatoes, halved
02 -
1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
03 -
12 oz zucchini, trimmed and cut into 1-inch pieces
04 -
4 cloves garlic, minced
→ Seasonings and Oils
05 -
3 tablespoons olive oil, divided
06 -
1 tablespoon minced fresh thyme
07 -
1 tablespoon minced fresh rosemary
08 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Preheat your oven to 400ºF (200ºC) and set a rack to the middle.
02 -
In a large bowl, toss potatoes and carrots together with 2 1/2 tablespoons olive oil, thyme, rosemary, and season with salt and pepper to taste.
03 -
Spread carrots and potatoes onto a rimmed baking sheet. Roast in the oven for 20 minutes.
04 -
Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt.
05 -
Add the zucchini to the baking sheet with roasted potatoes and carrots. Add minced garlic, toss everything, and spread into an even layer.
06 -
Return to oven and roast until all veggies are tender and slightly browned, about 20 minutes longer.
07 -
Serve the Garlic Herb Roasted Potatoes, Carrots, and Zucchini warm. Enjoy!