Garlic Herb Roasted Potatoes, Carrots and Zucchini | Savory Side Dish
Tender baby potatoes, carrots and zucchini roasted with fresh herbs and garlic. A versatile side dish that pairs beautifully with any main course.
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Kitchen towel
- Airtight container
- Microwave
- Broiler pan
- Fork
- Parchment paper
- Tongs
- Spatula
- Garlic press
- Measuring cup
- Colander
- Peeler
Ingredients
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt
- freshly ground black pepper
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