Ingredients:
1 1/4 lb baby potatoes (halved)
1 lb medium carrots (cut into 2-inch pieces)
3 tbsp olive oil (divided)
1 tbsp fresh thyme (minced)
1 tbsp fresh rosemary (minced)
Salt and black pepper (to taste)
12 oz zucchini (cut into 1-inch pieces)
4 cloves garlic (minced)
Directions:
1. Preheat oven to 400°F (200°C) with a rack in the middle.
2. Toss potatoes and carrots with 2 1/2 tbsp olive oil, thyme, rosemary, salt, and pepper in a large bowl. Spread on a baking sheet.
3. Roast for 20 minutes.
4. Prepare zucchini by tossing with the remaining 1/2 tbsp olive oil and seasoning with salt. Add to the baking sheet with the potatoes and carrots.
5. Add minced garlic, toss everything together, and spread into an even layer.
6. Roast for an additional 20 minutes, or until veggies are tender and slightly browned.
7. Serve warm and enjoy!
This dish is a tasty and easy-to-make side, perfect for any occasion!