Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
- 2 cups baby potatoes (halved if large)
- 2 cups carrots, peeled and sliced into sticks
- 2 medium zucchinis, sliced into half-moons
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp dried rosemary
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley or dill for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Vegetables:
- Place the baby potatoes, carrots, and zucchini in a large mixing bowl.
- Season the Vegetables:
- In a small bowl, mix the olive oil, minced garlic, oregano, thyme, paprika, rosemary, salt, and black pepper.
- Pour the garlic herb mixture over the vegetables. Toss well to coat evenly.
- Arrange on the Baking Sheet:
- Spread the vegetables out on the prepared baking sheet in a single layer to ensure even roasting.
- Roast:
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes and carrots are tender and golden, and the zucchini is slightly caramelized.
- Optional Parmesan Topping:
- If using Parmesan cheese, sprinkle it over the vegetables during the last 5 minutes of roasting.
- Garnish and Serve:
- Remove the roasted vegetables from the oven and garnish with fresh parsley or dill if desired. Serve immediately as a side dish.
Tips:
- For added crispiness, broil the vegetables for the last 2-3 minutes of cooking.
- Pair with roasted chicken, grilled fish, or a hearty salad for a complete meal.
Enjoy your flavorful and wholesome roasted vegetables!
