Garlic Herb Roasted Potatoes Carrots and Zucchini
Tender potatoes, carrots, and zucchini roasted with aromatic garlic and herbs!
Ingredients:
• 1 1/4 lb baby potatoes, halved
• 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
• 3 tablespoon olive oil, divided
• 1 tablespoon minced fresh thyme
Full recipe
Ingredients:
1 1/4 lb baby potatoes, halved
1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
1 large zucchini, cut into 1-inch chunks
3 tablespoons olive oil, divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Vegetables: In a large bowl, combine potatoes, carrots, and zucchini.
Season Vegetables: Toss vegetables with 2 tablespoons of olive oil, thyme, rosemary, salt, and pepper.
Arrange on Baking Sheet: Spread the vegetables in a single layer on a baking sheet.
Roast: Roast in the preheated oven for 20-25 minutes, or until vegetables are tender and slightly browned.
Add Garlic: Drizzle the remaining 1 tablespoon of olive oil over the vegetables and sprinkle with minced garlic.
Finish Roasting: Roast for an additional 5-10 minutes, or until the garlic is fragrant and the vegetables are golden brown.
Tips:
For extra flavor, you can add other herbs like oregano or basil.
You can adjust the cooking time based on the size of your vegetables.
Serve immediately with your favorite main dish.
Enjoy your delicious and healthy roasted vegetables!