Garlic Herb Roasted Vegetables (Print Version)
# Ingredients:
01 -
12 oz zucchini, cut into bite-sized pieces.
02 -
4 cloves garlic, minced.
03 -
1 tablespoon minced thyme.
04 -
1 tablespoon minced rosemary.
05 -
1 lb medium carrots, scrubbed and cut into chunks.
06 -
1 1/4 lb baby potatoes, halved.
07 -
3 tablespoons olive oil.
08 -
Salt and pepper to taste.
# Instructions:
01 -
Preheat your oven to 400ºF (200ºC) and arrange a rack in the center.
02 -
In a large bowl, combine the halved baby potatoes and chopped carrots with 2 1/2 tablespoons of olive oil, minced thyme, minced rosemary, salt, and pepper. Toss well to coat.
03 -
Spread the seasoned potatoes and carrots on a rimmed baking sheet in a single layer. Roast them in the preheated oven for 20 minutes.
04 -
While the potatoes and carrots are roasting, toss the cut zucchini with the remaining 1/2 tablespoon of olive oil and a pinch of salt in a separate bowl.
05 -
After the initial 20 minutes of roasting, remove the baking sheet from the oven and add the zucchini and minced garlic to the potatoes and carrots.
06 -
Toss everything together on the baking sheet, ensuring the vegetables are spread out in an even layer. Return the baking sheet to the oven and roast for an additional 20 minutes, or until the vegetables are tender and lightly browned.
07 -
Once done, remove the roasted vegetables from the oven and serve warm. Enjoy the delicious combination of herbs, garlic, and roasted vegetables.
# Notes:
01 -
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a flavorful and aromatic side that’s perfect for any meal. The tender, roasted vegetables are seasoned with garlic, thyme, and rosemary, giving them a rich and comforting flavor.