Garlic Herb Roasted Potatoes, Carrots, and Zucchini Recipe

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Prepare the Vegetables

Wash and cut the baby potatoes, carrots, and zucchini. Ensure all pieces are similar in size to promote even cooking.

Step 3: Season the Vegetables

In a large mixing bowl, toss the potatoes, carrots, and zucchini with olive oil, minced garlic, thyme, oregano, rosemary, smoked paprika, salt, and black pepper. Mix well to coat the vegetables evenly.

Step 4: Arrange on Baking Sheet

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow for even roasting and crispiness.

Step 5: Roast to Perfection

Roast in the preheated oven for 30-35 minutes, tossing halfway through, until the potatoes are crispy on the outside and the carrots are tender. If using Parmesan cheese, sprinkle it over the vegetables during the last 5 minutes of roasting for a golden, cheesy finish.

Step 6: Garnish and Serve

Remove from the oven, garnish with freshly chopped parsley, and serve warm. Enjoy this vibrant and flavorful side dish with your favorite main course!

Tips for the Best Roasted Vegetables

• Cut veggies evenly for uniform cooking.

• Use fresh garlic for a stronger, more aromatic flavor.

• For extra crispiness, broil for the last 2-3 minutes.

• Experiment with different herbs like basil or dill for a unique twist.

• Pair with proteins like roasted chicken, steak, or grilled fish for a complete meal.