Garlic Herb Roasted Vegetables (Version imprimable)
Roasted carrots, potatoes, zucchini, and herbs brought together with olive oil for a savory vegetable side.
# Composition:
→ Vegetables
01 -
340 grams zucchini, cut into bite-sized pieces
02 -
450 grams medium carrots, scrubbed and cut into chunks
03 -
570 grams baby potatoes, halved
→ Aromatics and Herbs
04 -
4 cloves garlic, minced
05 -
1 tablespoon fresh thyme, minced
06 -
1 tablespoon fresh rosemary, minced
→ Seasoning and Oil
07 -
45 millilitres olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
# Étapes de réalisation:
01 -
Preheat the oven to 200°C and position a rack in the centre.
02 -
In a large bowl, combine the halved baby potatoes and carrot chunks with 2.5 tablespoons olive oil, minced thyme, rosemary, salt, and black pepper. Toss until the vegetables are evenly coated.
03 -
Arrange the seasoned potatoes and carrots on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20 minutes.
04 -
While the potatoes and carrots are roasting, place the zucchini pieces in a separate bowl. Drizzle with the remaining 0.5 tablespoon olive oil, sprinkle with a pinch of salt, and toss to combine.
05 -
After 20 minutes, remove the baking sheet from the oven. Add the zucchini and minced garlic to the potatoes and carrots.
06 -
Toss all the vegetables together on the baking sheet, ensuring they form an even layer. Return to the oven and roast for an additional 20 minutes, or until the vegetables are tender and lightly browned.
07 -
Remove the roasted vegetables from the oven and serve immediately while warm to enjoy the aromatic blend of herbs and garlic.
# Détails supplémentaires:
01 -
Cut the vegetables into uniform pieces to ensure even roasting and optimal caramelization.