Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
1 1/4 lb baby potatoes, halved
1 lb medium carrots, scrubbed clean and cut into 2-inch pieces
3 tablespoons olive oil, divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
Salt and freshly ground black pepper, to taste
12 oz zucchini, cut into 1-inch pieces
4 cloves garlic, minced
Directions:
Preheat oven to 400°F (200°C) and position a rack in the middle.
In a large bowl, toss the halved potatoes and carrot pieces with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
Spread the seasoned vegetables onto a rimmed baking sheet and roast for 20 minutes.
In a separate bowl, toss the zucchini with the remaining 1/2 tablespoon olive oil and a light sprinkle of salt.
Add the zucchini and minced garlic to the baking sheet, toss everything together, and spread into an even layer.
Return to the oven and roast for another 20 minutes, or until all vegetables are tender and slightly browned.
Serve warm and enjoy!
Servings: 4–6
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