Garlic Herb Roasted Vegetables

Garlic Herb Roasted Potatoes Carrots and Zucchini – These roasted vegetables make a great savory side dish that comes together in no time and pairs well with just about anything! This simple veggie blend of potatoes, carrots, and zucchini is seasoned with delicious garlic and fresh herb mix then roasted to maximum deliciousness. The roasted potatoes carrots and zucchini recipe is gluten-free, dairy-free, vegan, and whole30 compatible. Enjoy!

Ingredients:
1¼ lb baby potatoes, halved
1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
3 tablespoon olive oil, divided
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
Salt and freshly ground black pepper
12 oz. zucchini, trimmed and cut into 1 inch pieces
4 cloves garlic, minced

Instructions:
To make the Garlic Herb Vegetables: Preheat your oven to 400ºF (200ºC) and set a rack to the middle. In a large bowl, toss together potatoes carrots with 2½ tablespoons olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed baking sheet—Roast in the preheated oven for 20 minutes. Toss zucchini in a bowl with the remaining ½ tablespoon olive oil and season lightly with salt. Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve the Garlic Herb Roasted Vegetables warm – enjoy!

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