Garlic Herb Roasted Vegetables (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/4 lb baby potatoes, halved
02 -
1 lb medium carrots, cut into 2-inch pieces
03 -
12 oz zucchini, cut into 1-inch pieces
04 -
3 tbsp olive oil, divided
05 -
1 tbsp fresh thyme, minced
06 -
1 tbsp fresh rosemary, minced
07 -
4 cloves garlic, minced
08 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Preheat oven to 400°F (200°C). Position a rack in the middle of the oven for even roasting.
02 -
In a large bowl, toss potatoes and carrots with 2 1/2 tablespoons olive oil, 1 teaspoon thyme, 1 teaspoon rosemary, salt, and pepper. Spread on a rimmed baking sheet.
03 -
Roast potatoes and carrots for 20 minutes.
04 -
While other vegetables roast, toss zucchini slices with remaining 1/2 tablespoon olive oil and a pinch of salt.
05 -
Remove baking sheet, add zucchini and minced garlic, mixing well with potatoes and carrots.
06 -
Return to oven for additional 20 minutes, until all vegetables are tender and slightly browned.
07 -
Transfer to serving dish, garnish with additional herbs if desired, and serve warm.
# Notes:
01 -
Try drizzling with lemon juice before serving for extra flavor
02 -
Best served immediately while warm and crispy
03 -
Can use dried herbs - use 1/3 the amount of fresh