Ingredients
Scale
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper, to taste
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat oven to 400ºF (200ºC) and set a rack to the middle. In a large bowl, toss potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, salt, and pepper. Spread onto a rimmed baking sheet and roast for 20 minutes.
- Toss zucchini with remaining 1/2 tablespoon olive oil and a light seasoning of salt. Add to the baking sheet with potatoes and carrots, along with minced garlic. Toss everything to combine and spread into an even layer.
- Return to oven and roast until all vegetables are tender and slightly browned, about 20 minutes longer. Serve warm.
Notes
- Adjust seasoning to taste and feel free to mix in other vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian