Garlic Herb Roasted Potatoes Carrots and Zucchini

Elevate your dinner with these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This simple recipe combines tender baby potatoes, vibrant carrots, and zucchini, all tossed in a fragrant garlic herb mixture. Roasted to golden perfection in just 30 minutes, this dish is not only delicious but also a healthy side. Perfect for weeknight meals or special gatherings, and easy to customize with your favorite herbs. Don't forget to garnish with fresh parsley for that pop of flavor!

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Ingredients

2 cups baby potatoes, halved

2 cups carrots, peeled and sliced into rounds

2 cups zucchini, sliced into half-moons

4 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to achieve that perfect roast.

Prepare the Vegetables: In a large bowl, combine the halved baby potatoes, sliced carrots, and zucchini.

Make the Herb Mixture: In a small bowl, whisk together olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper.

Coat the Vegetables: Pour the herb mixture over the vegetables and toss them until they are well-coated.

Arrange on a Baking Sheet: Spread the coated vegetables in a single layer on a large baking sheet, ensuring they have space to roast evenly.

Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through, until the vegetables are tender and golden brown.

Garnish and Serve: Once done, remove from the oven, sprinkle with fresh parsley, and serve hot.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4