Garlic Herb Roasted Vegetables (Print Version)

# Ingredients:

01 - 1 1/4 lb baby potatoes, halved
02 - 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
03 - 3 tablespoons olive oil, divided
04 - 1 tablespoon minced fresh thyme
05 - 1 tablespoon minced fresh rosemary
06 - Salt and freshly ground black pepper
07 - 12 oz zucchini, trimmed and cut into 1-inch pieces
08 - 4 cloves garlic, minced

# Instructions:

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

# Notes:

01 - Ensure vegetables are cut into uniform sizes for even roasting.

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