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Roasted Garlic Potatoes

Garlic Herb Roasted Potatoes

a48ee8f1d5b689929c484044ce971c48?s=30&d=mm&r=gGuy Kopperud
Enjoy a twist of your roasted potatoes and veggies with Smokin' Ts
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course, Side Dish
Servings 5 servings


  • 1 1/4 lb baby potatoes halfed
  • 1 lb medium carrots scrubbed and cut into 2 inch pieces
  • 1 1/2 tbsp olive oil divided
  • 1 tbsp fresh thyme
  • 1 tbsp minced fresh rosemary
  • salt and ground pepper
  • 1 12 oz zucchini trimmed and cut into 1 inch pieces
  • 4 cloes garlic minced
  • 1/4 cup Smokin' Ts


  • Preheat your oven to 400ºF (200ºC) and set a rack to the middle. In a large bowl, toss together potatoes carrots with Smokin' Ts, 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 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.
Keyword fall, farm fresh, fresh, garden, potatoes, roast, vegetables, vegetarian
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