Roasted Veggies Herbs (Print Version)
# Ingredients:
01 -
225 g of carrots, cleaned and cut into 2-inch chunks.
02 -
280 g of baby potatoes, sliced in half.
03 -
1 teaspoon of finely chopped fresh rosemary.
04 -
2 tablespoons of olive oil, split into two portions.
05 -
1 teaspoon of fresh thyme, chopped finely.
06 -
175 g of zucchini, cut into 1-inch pieces.
07 -
Freshly ground black pepper and salt, to taste.
08 -
2 minced garlic cloves.
# Instructions:
01 -
Set your oven to 400°F (200°C) and get the rack adjusted to the middle position.
02 -
Throw the carrots and potatoes into a big bowl. Drizzle 1 ½ tablespoons of olive oil, sprinkle the thyme, rosemary, salt, and pepper, then mix everything to coat well. Spread the veggies on a lined baking tray and roast for 20 minutes.
03 -
Toss the zucchini with a pinch of salt and the rest of the olive oil in a different bowl. Add them to the baking tray with the carrots and potatoes. Sprinkle minced garlic over the veggies and stir a bit to combine.
04 -
Keep roasting for another 20 minutes, or until the veggies turn soft and get a light golden brown. Serve while warm.
# Notes:
01 -
You can prep the vegetables ahead of time and roast them just before serving.
02 -
Cooking the veggies in stages makes sure they all cook evenly.