Rustic Roasted Potatoes & Carrots

These wholesome, Rustic Roasted Potatoes and Carrots are the absolute best side dish! You’ll love the taste of caramelized veggies dressed with olive oil, black pepper, and garlic. And best of all, they’re incredibly easy to make! It’s always good to have a go-to veggie recipe that you can kind of make in your sleep. Something for those times when life gets out of control, and you just need to get dinner on the table. Well, these roasted potatoes and carrots are your new best friend, busy cook! Simply chopped or cut, quickly seasoned, and then tossed into the oven, those vegetables magically transform into nutritious bites of deliciousness. And, with practically no effort at all, you’ve got a hearty side dish with tons of complex flavor and a beautiful, rustic appearance. It’s perfection.

Ingredients:
1 pound baby red potatoes, quartered
4 large carrots, cut into 2 inch pieces
3 tablespoons olive oil, divided
½ teaspoon seasoned salt
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
Fresh ground black pepper, to taste
2 zucchini, sliced into 1 inch thick pieces and then each slice cut into half moons
Salt, to taste, for the zucchini
Chopped fresh parsley, for garnish

Instructions:
Preheat oven to 400˚F. Line a large baking sheet with parchment paper and set aside. In a large bowl combine potatoes, carrots, 2½ tablespoons olive oil, seasoned salt, garlic powder, oregano, thyme, and black pepper; toss to combine. Transfer to previously prepared baking sheet and roast for 20 minutes, stirring the potatoes and carrots halfway through cooking. Meanwhile, in a mixing bowl combine sliced zucchini, remaining olive oil, and sprinkle with salt. Mix to combine. Add the zucchini to the baking sheet with the rest of the vegetables and continue to roast for 15 to 20 more minutes, or until veggies are tender. Stir halfway through cooking. Remove from oven. Taste for salt and adjust. Garnish with parsley. Serve warm.

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