Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredient list:
(Purchase organic ingredients when possible)
- 1 1/4 lb baby potatoes, halfed
- 1 lb medium carrots (we love the rainbow carrots!), cut into 2- inch pieces
- 3 tablespoons olive oil
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- salt and freshly ground black pepper
- 12 oz zucchini, cut into 1 inch pieces
- 4 cloves of minced garlic
Directions:
1. Preheat oven to 400ºF with the oven rack in the middle. In a large bowl toss together potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt and pepper. Spead into a rimmed baking sheet. Roast in the preheated oven for 20 minutes.
2. Toss zucchini in a bowl with the remaining 1/2 tablespoon of olive oil and season lightly with salt. Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything. Spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned (about 20 minutes longer).
3. Serve your garlic herb roasted potatoes, carrots and zucchini and ENJOY!