Herb Vegetable Trio
We were both amazed by this vegetable dish. Bethany and I don’t usually care for thyme or rosemary, but they’re both in this dish. Bethany is not a zucchini girl so she doesn’t eat it. I love it, so more for me.
Equipment
- Knives
- Parchment paper
Ingredients
- 3/4 Cup Baby potatoes, quartered, about 3 small baby potatoes
- 3/4 Cup Baby Carrots
- 1/2 Cup Medium zucchini, cut into 1-inch slices, then cut in half
- 1/2 tsp + 1/8 tsp Olive oil, divided
- 1 tsp Minced garlic
- 1/8 tsp Dried thyme
- 1/8 tsp Dried rosemary
- 1/4 tsp + 1/32 tsp Salt, divided
- 1/16 tsp Black pepper
Instructions
- 1. Preheat oven to 400℉.
- In a 1-qt bowl add the prepared potatoes and carrots. Use 1/2 tsp of the olive oil and add the spices, but not the garlic yet.
- Spread the mixture evenly onto a prepared baking sheet. Roast for 15 minutes.
- In the same 1-qt bowl, toss the zucchini with 1/8 tsp olive oil and 1/32 tsp salt and garlic. Set aside.
- Remove the baking sheet from the oven, and add roasted vegetables to the bowl with the zucchini and garlic. Carefully toss to combine, it will be hot. Spread the mixture evenly onto the cookie sheet.
- Return to oven for an additional 10 - 15 minutes. All the vegetables should be slightly brown and tender.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 1 CupCalories: 230kcalCarbohydrates: 49gProtein: 6gFat: 1gSodium: 430mgPotassium: 1420mgFiber: 7gSugar: 8gCalcium: 50mgIron: 2.5mg