Ingredients

• 1 1/4 lb baby potatoes, halved
• 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
• 3 tablespoon olive oil, divided
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
• Salt and freshly ground black pepper
• 12 oz. zucchini, trimmed and cut into 1-inch pieces
• 4 cloves garlic, minced

Directions

• To make the Garlic Herb Roasted Potatoes Carrots and Zucchini: Preheat your oven to 400ºF (200ºC) and set a rack to the middle.
• In a large bowl, toss together potatoes carrots with 2 1/2 tablespoons olive oil, thyme, rosemary and season with salt and pepper to taste.
• Spread onto a rimmed baking sheet—Roast in the preheated oven for 20 minutes.
• Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt.
• Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer.
• Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve the Garlic Herb Roasted Potatoes Carrots and Zucchini warm

Photos