Garlic Herb Roasted Vegetables (Printable Version)
Chopped zucchini, potatoes, and carrots baked until golden and seasoned with herbs and garlic. So good with dinner any night.
# What You'll Need:
→ Main Ingredients
01 -
4 cloves garlic, chopped fine
02 -
2 medium zucchinis, cut into slices
03 -
2 large carrots, cut into rounds
04 -
3 medium potatoes, cut into cubes
→ Seasonings
05 -
Fresh parsley, chop it up for topping
06 -
Salt and pepper, sprinkle as much as you like
07 -
1 teaspoon dried rosemary
08 -
1 teaspoon dried thyme
09 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Top with parsley and dish it up while it’s still hot. You can give it a pop of flavor by squeezing on some lemon if you’d like.
02 -
Toss your veggies out flat on a baking sheet. Pop them in the oven for 25 to 30 minutes until they’re just right—stir halfway so they roast all over.
03 -
Throw your carrots, potatoes, and zucchini into a big bowl. Drizzle in the oil and dump in garlic, thyme, rosemary, salt, and pepper. Mix it up so everything gets a little love.
04 -
Flip your oven on and aim for 400°F (200°C). Stick some parchment paper on your baking sheet so you don’t get stuck mess later.
# Additional Notes:
01 -
If you want more crunch, broil them for the last couple minutes
02 -
This goes great with basically any main dish you can think of
03 -
Switch up the veggies—toss in some onions or bell peppers if that’s your thing