Treat yourself to some yummy roasted veggies this weekend, with its garlic flavour these veggies are flawless. Perfect for a Sunday roast!
Roasted potatoes carrots and zucchini recipe
Ingredients
- 1 kg Baby potatoes, halved
- 1 kg 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
- 7 Babby Marrow, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
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.
Notes
Serve the Garlic Herb Roasted Potatoes Carrots and Zucchini warm
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ALSO SEE: Hidden Veg Pasta
