Garlic Herb Roasted Potatoes, Carrots, and Zucchini

 

Ingredients:

2 cups baby potatoes, halved

2 large carrots, sliced

1 medium zucchini, sliced

3 cloves garlic, minced

2 tbsp olive oil

1 tsp dried oregano

1 tsp dried thyme

½ tsp paprika (optional)

Salt & black pepper to taste

Fresh parsley for garnish (optional)

Instructions:

1. Preheat Oven: Set your oven to 400°F (200°C).

2. Prepare Veggies: Wash and cut the potatoes, carrots, and zucchini into similar-sized pieces for even cooking.

3. Season: In a large bowl, toss the vegetables with olive oil, garlic, oregano, thyme, paprika, salt, and black pepper.

4. Roast: Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.

5. Serve: Garnish with fresh parsley and enjoy!

Would you like to add a twist, like Parmesan or a squeeze of lemon?