Garlic Herb Roasted Potatoes Carrots and Zucchini
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:
1. 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 …
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