Garlic Herb Roasted Potatoes Carrots and Zucchini!

🥔 Garlic Herb Roasted Potatoes, Carrots & Zucchini

✅ Vegetarian | Gluten-Free | Budget-Friendly

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🌿 Ingredients

• 2 cups baby potatoes (halved or quartered)

• 2 large carrots (peeled and sliced into ½-inch thick rounds)

• 2 medium zucchini (sliced into thick half-moons)

• 3 tbsp olive oil

• 4 cloves garlic (minced)

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp dried oregano

• Salt and black pepper to taste

• Optional: fresh parsley for garnish

• Optional: Parmesan cheese for topping

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🔥 Instructions

1. Preheat oven to 425°F (220°C).

2. Prepare veggies:

   • Wash and cut all vegetables into similar sizes for even cooking.

3. Mix seasoning:

   • In a large bowl, combine olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper.

4. Toss vegetables:

   • Add potatoes and carrots to the bowl first. Toss to coat.

   • Spread them on a lined or greased baking sheet.

   • Roast for 20 minutes (since potatoes and carrots take longer).

5. Add zucchini:

   • After 20 minutes, remove the pan and add zucchini. Toss everything gently and spread it out again.

   • Roast for another 15–20 minutes, or until everything is golden and tender.

6. Optional finishing touches:

   • Sprinkle with fresh parsley or Parmesan cheese before serving.

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🍽 Serving Suggestions:

• Pair with grilled chicken, fish, or tofu.

• Serve over quinoa or couscous for a complete meal.

• Drizzle with a little balsamic glaze for extra flavor.