Garlic Herb Roasted Potatoes Carrots and Zucchini
This roasted veggie mix makes an excellent side dish. It’s easy to prepare and complements any meal. The dish features potatoes, carrots, and zucchini, seasoned with fresh herbs and garlic, then roasted until perfectly tender and flavorful. It’s also gluten-free, vegan, and Whole30-friendly.
👉🏻Ingredients list⚠️（This recipe serves 2 people.）
10 oz baby potatoes, halved
8 oz carrots, scrubbed and cut into 2-inch pieces
2 tablespoons olive oil, divided
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
Salt and freshly ground black pepper, to taste
6 oz zucchini, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
👉🏻✨Step
Preheat your oven to 400°F (200°C) and set the rack in the middle position.
In a large bowl, combine potatoes and carrots with 1½ tablespoons of olive oil, thyme, rosemary, salt, and pepper. Mix well to coat. Spread the veggies on a rimmed baking sheet and roast for 20 minutes.
In a separate bowl, toss zucchini with the remaining ½ tablespoon of olive oil and a pinch of salt. Add to the baking sheet with the potatoes and carrots. Sprinkle minced garlic over the veggies and toss everything together.
Roast for an additional 20 minutes, or until the vegetables are tender and slightly browned. Serve warm and enjoy! 😉
Baked Chicken Wings Recipe – These baked chicken wings are juicy and tender inside, with perfectly crispy skin, thanks to an amazing homemade spice rub. They are so easy to make and healthier than fried chicken wings! You can enjoy the baked chicken wings as an appetizer or for a main course with rice, roasted potato wedges, or crunchy greens. Serve the crispy chicken wings warm with your favorite dip for the perfect family TV dinner. Enjoy!
