Herb Roasted Vegetables (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb carrots, chopped into 2-inch chunks
02 -
1 1/4 lb little potatoes, cut in half
03 -
12 oz zucchini, diced into 1-inch pieces
04 -
3 tbsp olive oil, split up
05 -
1 tbsp thyme, finely chopped
06 -
1 tbsp rosemary, finely minced
07 -
4 garlic cloves, finely chopped
08 -
Salt and black pepper to season as you like
# Instructions:
01 -
Set your oven to 400°F (200°C). Place the rack in the center to ensure even cooking.
02 -
Mix the halved potatoes and carrot chunks in a large mixing bowl. Add 2 1/2 tablespoons of olive oil, 1 teaspoon each of rosemary and thyme, plus salt and pepper. Spread it all onto a large baking sheet.
03 -
Put the potatoes and carrots in the oven and let them roast for about 20 minutes.
04 -
While the first vegetables cook, toss the zucchini pieces with the last 1/2 tablespoon of olive oil and just a little salt.
05 -
Take the baking sheet out of the oven. Stir in the zucchini and garlic, mixing them with the potatoes and carrots.
06 -
Put everything back in the oven to roast for another 20 minutes. Vegetables should be soft and slightly golden when done.
07 -
Move the roasted veggies to your serving dish. Sprinkle some herbs on top if you'd like and serve while they're warm.
# Notes:
01 -
For a burst of flavor, squeeze lemon juice on top before eating.
02 -
Best enjoyed fresh when it's warm and crispy.
03 -
If using dried herbs, reduce to one-third of the fresh amount.