Garlic Herb Roasted Potatoes (Printable Version)

Roasted potatoes, carrots, zucchini and onion with garlic, thyme, and rosemary for a vibrant side dish.

# Ingredients Required:

→ Vegetables

01 - 570 grams baby potatoes, halved
02 - 450 grams medium carrots, cut into 5 cm pieces
03 - 1 medium red onion, cut into thick wedges
04 - 340 grams zucchini, cut into 2.5 cm pieces

→ Seasonings and Oils

05 - 4 tablespoons olive oil
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh thyme, minced
08 - 1 tablespoon fresh rosemary, minced
09 - Salt and freshly ground black pepper, to taste

# Guide to Cooking:

01 - Preheat the oven to 200°C and position a rack in the center.
02 - Toss the halved baby potatoes, carrot pieces, and red onion wedges with 3 tablespoons of olive oil, salt, and black pepper.
03 - Spread the mixture evenly on a rimmed baking sheet and roast for 20 minutes.
04 - In a separate bowl, toss zucchini pieces with the remaining tablespoon of olive oil and a pinch of salt, then add to the baking sheet.
05 - Add minced garlic, thyme, and rosemary to the vegetables. Toss thoroughly to combine and spread into an even layer.
06 - Roast for an additional 20 minutes, or until all vegetables are tender and golden brown.
07 - Serve the roasted vegetables warm.

# Extra Suggestions:

01 - Adjust roasting time according to the size of vegetable pieces for optimal tenderness.
02 - For enhanced flavor, sprinkle parmesan cheese over the vegetables during the last 5 minutes of roasting.

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