Roasted Herbed Veggies (Print Version)
# Ingredients:
01 -
175 g of zucchini, cut into 1-inch chunks.
02 -
280 g of baby potatoes, sliced in half.
03 -
2 cloves of garlic, minced.
04 -
1 teaspoon fresh rosemary, chopped.
05 -
225 g of carrots, scrubbed and cut into 2-inch pieces.
06 -
2 tablespoons olive oil, divided.
07 -
1 teaspoon fresh thyme, chopped.
08 -
Salt and freshly ground black pepper, to taste.
# Instructions:
01 -
Heat your oven to 400°F (200°C) and make sure the rack is in the middle position.
02 -
In a large bowl, toss the carrots and potatoes with 1 ½ tablespoons of olive oil, black pepper, salt, rosemary, and thyme. Spread them on a rimmed baking sheet and roast for 20 minutes.
03 -
In another bowl, coat the zucchini with the rest of the olive oil and a pinch of salt. Mix it all together, add to the baking sheet, and sprinkle over the minced garlic.
04 -
Roast for another 20 minutes, or until the veggies are soft and slightly browned. Serve while hot.
# Notes:
01 -
You can prep the vegetables ahead of time and roast them when ready to eat.
02 -
Two-stage roasting ensures everything cooks evenly.