Garlic Herb Roasted Potatoes, Carrots, Zucchini (40 Min)
Tender potatoes, sweet carrots, and fresh zucchini roasted with garlic, thyme, and rosemary until golden. A simple, versatile side dish ready in about 40…
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Spatula
- Peeler
- Garlic press
- Oven mitt
- Fork
- Serving platter
Ingredients
- 1 1/4 lb (565 g) baby potatoes, halved
- 1 lb (450 g) medium carrots, scrubbed and cut into 2-inch pieces
- 12 oz (340 g) zucchini, cut into 1-inch chunks
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
- 4 cloves garlic, minced
- Salt
- freshly ground black pepper
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