Description
A simple and flavorful roasted vegetable medley with garlic and herbs.
Ingredients
Scale
For the Crust:
- 1 lb baby potatoes, halved
- 2 large carrots, sliced into 1-inch pieces
- 1 medium zucchini, sliced into 1-inch rounds
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine potatoes, carrots, zucchini, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and golden brown.
- Serve warm as a side dish or over rice for a light main course.
Notes
You can customize the seasonings to taste.