Garlic Herb Vegetable Medley A delightful blend of roasted baby potatoes, carrots, and zucchini, infused with garlic and fresh herbs, perfect as a side dish for any meal. Ingredients 10 oz baby potatoes, halved 8 oz carrots, scrubbed and cut into 2-inch pieces 2 tablespoons olive oil, divided 1 teaspoon fresh thyme, minced 1 teaspoon fresh rosemary, minced Salt and freshly ground black pepper, to taste 6 oz zucchini, trimmed and cut into 1-inch pieces 2 cloves garlic, minced Instructions Preheat your oven to 400°F (200°C) and set the rack in the middle position. In a large bowl, combine potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Mix well to coat. Spread the veggies on a rimmed baking sheet and roast for 20 minutes. In a separate bowl, toss zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt. Add to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over the veggies and toss everything together. Roast for an additional 20 minutes, or until the vegetables are tender and slightly browned. Serve warm and enjoy!
