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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Garlic herb roasted carrots and zucchini Recipe

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This recipe for Garlic herb roasted carrots and zucchini is from Cornish Ward Cook Book 2024, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 lb Baby Potatoes, halved
1 lb medium size carrots ,scrubbed clean and cut into 2 inch pieces
12 oz zucchini cut into 1 inch pieces
3 Tbsp olive oil
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
4 cloves garlic minced
Salt and ground pepper to taste
Directions:
Directions:
Preheat oven to 400º set rack to middle
1. In a large bowl, toss together potatoes and carrots with 21/2 Tbsp of olive oil, thyme, rosemary , salt and pepper to taste.
Spread onto baking sheet and roast in oven for 20 minutes.
2. Toss zucchini in a bowl with the remaining 1/2 Tbsp olive oil and season lightly with salt. Add to the baking sheet with potatoes and carrots. Add minced garlic and toss all together spread evenly on baking sheet in a single layer. Return to oven and roast for about 20 minutes longer. Until vegies are done to desired softness and slightly browned.
Personal Notes:
Personal Notes:
No need to peel veggies if wash well. The peel browns nicely and adds a deeper flavor.

 

 

 

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