Garlic Herb Roasted Potatoes Carrots and Zucchini
Ingredients:
1 1/4 lb baby potatoes halved
1 lb medium carrots cut into 2-inch pieces
3 tbsp olive oil divided
1 tbsp fresh thyme minced
1 tbsp fresh rosemary minced
Salt and freshly ground black pepper to taste
12 oz zucchini cut into 1-inch pieces
4 cloves garlic minced
Instructions:
-Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven for even roasting.
-In a large bowl, toss the halved potatoes and carrot pieces with 2 1/2 tablespoons of olive oil, 1 teaspoon thyme, 1 teaspoon rosemary, and season with salt and pepper to taste. Spread the seasoned vegetables in a single layer on a rimmed baking sheet.
-Roast the potatoes and carrots in the preheated oven for 20 minutes.
-While the potatoes and carrots are roasting, toss the zucchini slices in a separate bowl with the remaining 1/2 tablespoon of olive oil and a pinch of salt.
-After 20 minutes, remove the baking sheet from the oven. Add the zucchini and 2 cloves of minced garlic to the baking sheet, mixing well with the potatoes and carrots.
-Return the baking sheet to the oven and continue roasting for an additional 20 minutes, or until all vegetables are tender and slightly browned.
-Transfer the roasted vegetables to a serving dish. Garnish with additional herbs if desired. Serve warm and enjoy.
