Ingredients
Scale
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, cut into 2-inch pieces
- 3 tbsp olive oil, divided
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
Instructions
- Preheat oven to 400ºF (200ºC). Toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper. Spread on a rimmed baking sheet and roast 20 minutes.
- Toss zucchini with remaining 1/2 tbsp olive oil and a pinch of salt. Add to baking sheet with potatoes and carrots, along with minced garlic. Spread evenly and roast until tender and browned, about 20 more minutes.
- Serve warm.
Notes
- Adjust roasting time based on size of vegetables for optimal tenderness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 213.67
- Sugar: 5.21 g
- Sodium: 101.5 mg
- Fat: 9.56 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 6.62 g
- Trans Fat: 0 g
- Carbohydrates: 30.46 g
- Fiber: 5.78 g
- Protein: 3.56 g
- Cholesterol: 0 mg