Garlic Herb Roasted Potatoes, Carrots and Zucchini
Garlic and herb roasted baby potatoes, carrots and zucchini
Equipment
Ingredients
- 470 g New baby potatoes
- 450 g Carrots (cut into 2 - inch pieces)
- 3 tbsp Olive Oil
- 1 tbsp Fresh Thyme (Finely chopped)
- 1 tbsp Fresh Rosemary (Finely chopped)
- Salt and pepper (to season)
- 340 g Zucchini/Courgettes (cut into 1 inch pieces)
- 4 Cloves of garlic (crushed)
Instructions
- Preheat your oven to 200ºCfan/ 400ºF and set a rack to the middle. In a large bowl, toss together potatoes and carrots with half of the olive oil, thyme, rosemary and season with salt and pepper to taste.
- Spread onto a rimmed baking tray. Roast in the preheated oven for 40 minutes.
- Toss zucchini in a bowl with the remaining olive oil and season lightly with salt. Add to the baking try with other potatoes and carrots. Add the minced garlic and toss everything, and spread into an even layer.
- About 20 minutes before the potatoes and carrots are done add the tray of zucchinis/courgettes to the oven. Bake until all the veggies are tender and slightly brown.
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Nutrition
Calories: 201kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 74mgPotassium: 882mgFiber: 6gSugar: 7gVitamin A: 15252IUVitamin C: 39mgCalcium: 63mgIron: 2mg
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