Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients:

• 1 lb baby potatoes (halved or quartered)

• 3 large carrots (peeled and cut into sticks)

• 2 medium zucchinis (sliced into half-moons)

• 3 tablespoons olive oil

• 4 cloves garlic (minced)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon dried oregano

• Salt and black pepper to taste

• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat Oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. Prep Vegetables
   Place the potatoes and carrots in a large bowl. Add olive oil, garlic, thyme, rosemary, oregano, salt, and pepper. Toss to coat evenly.

3. Bake Potatoes and Carrots
   Spread the potatoes and carrots on the baking sheet in a single layer. Roast in the oven for 25 minutes.

4. Add Zucchini
   While potatoes and carrots are roasting, toss the zucchini slices with a drizzle of olive oil and a pinch of salt and pepper.

5. Finish Roasting
   After 25 minutes, remove the baking sheet and add the zucchini. Toss everything together gently and return to the oven. Roast for an additional 15-20 minutes, or until all vegetables are tender and slightly golden.

6. Serve
   Remove from the oven and garnish with freshly chopped parsley before serving.