Garlic Herb Roasted Potatoes Carrots and Zucchini

Ingredients:

500-600 gr baby potatoes, halved
500 gr medium carrots, scrubbed clean, cut into pieces
3 Tbsp oilve oil
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
salt and freshly ground black pepper
1 zucchini (300-400 gr) trimmed and cut into pieces
4 cloves garlic, minced

Directions:

Preheat your oven to 200ºC and set a rack to the middle. In a large bowl, toss together potatoes and carrots with 2 1/2 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 1/2 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 warm.

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