Garlic Herb Roasted Vegetables (Printable Version)
Tender vegetables roasted with fresh herbs and garlic for a colorful, aromatic side dish that's both healthy and flavorful.
# Ingredients:
→ Vegetables
01 -
570g baby potatoes, halved
02 -
450g medium carrots, scrubbed clean, cut into 5cm pieces
03 -
340g zucchini, trimmed and cut into 2.5cm pieces
→ Aromatics & Seasonings
04 -
3 tablespoons olive oil, divided
05 -
1 tablespoon fresh thyme, minced
06 -
1 tablespoon fresh rosemary, minced
07 -
4 cloves garlic, minced
08 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Preheat your oven to 200°C (400°F) and position a rack in the middle.
02 -
In a large bowl, toss potatoes and carrots with 2½ tablespoons olive oil, thyme, rosemary, salt, and pepper until evenly coated.
03 -
Spread the seasoned potatoes and carrots in a single layer on a rimmed baking sheet. Roast for 20 minutes.
04 -
Meanwhile, toss zucchini with the remaining ½ tablespoon olive oil and lightly season with salt.
05 -
Remove the baking sheet from the oven, add the prepared zucchini and minced garlic. Toss all vegetables together, redistributing into an even layer.
06 -
Return the baking sheet to the oven and continue roasting for approximately 20 minutes more, until all vegetables are tender and lightly browned at the edges.
07 -
Transfer the roasted vegetables to a serving dish and serve warm.
# Notes:
01 -
For more caramelization, avoid overcrowding the baking sheet.
02 -
You can substitute dried herbs if fresh aren't available (use 1 teaspoon dried for each tablespoon fresh).