Name: Garlic Herb Roasted Potatoes Carrots and Zucchini
Ingredients: 1 lb baby potatoes, halved; 3 large carrots, peeled and sliced into 1-inch pieces; 2 medium zucchinis, sliced into 1-inch thick rounds; 3 tbsp olive oil; 4 cloves garlic, minced; 1 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

Garlic Herb Roasted Potatoes Carrots and Zucchini

Print Recipe

A simple and flavorful roasted vegetable medley with garlic and herbs.

Author: Trusted Blog

Ingredients

Scale

For the Crust:

1 lb baby potatoes, halved
3 large carrots, peeled and sliced into 1-inch pieces
2 medium zucchinis, sliced into 1-inch thick rounds
3 tbsp olive oil
4 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine potatoes, carrots, zucchini, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss until evenly coated.
Spread vegetables in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and golden brown.
Serve warm as a side dish or over rice for a main course.

Notes

You can customize the seasonings to taste.

Find it online: https://www.receipster.com/garlic-herb-roasted-potatoes-vegetables-2/