Garlic Herb Roasted Potatoes Carrots and Zucchini
Ingredients
1 ¼ lb russet potatoes, chopped
1 lb carrots, peeled, and cut into 2-inch pieces
2 large zucchini , cut into 1-inch pieces
2 teaspoons garlic, minced
3 Tablespoon olive oil, divided
1 Tablespoon fresh thyme, minced
1 Tablespoon fresh rosemary, minced
salt, to taste
pepper, to taste
Instructions
To prepare Garlic Herb Roasted Potatoes, Carrots, and Zucchini: Start by preheating your oven to 400ºF (200ºC) and position a rack in the middle. In a spacious bowl, combine the potatoes and carrots, tossing them with 2 1/2 tablespoons of olive oil, along with thyme and rosemary. Season the mixture with salt and pepper to your liking. Spread this mixture on a rimmed baking sheet and roast it in the preheated oven for approximately 20 minutes.
In another bowl, gently toss the zucchini with the remaining ½ Tablespoon of olive oil and a light sprinkling of salt. Add the zucchini to the baking sheet alongside the potatoes and carrots. Mix in the minced garlic, ensuring everything is well-coated, and spread it out evenly. Return the baking sheet to the oven and roast it for an additional 20 minutes or until all the vegetables are tender and slightly browned. Serve and enjoy!
Recipe from Krystals Cooking