🥔 Garlic Herb Roasted Potatoes, Carrots & Zucchini
✅ Vegetarian | Gluten-Free | Budget-Friendly
🌿 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
🔥 Instructions
Preheat oven to 425°F (220°C).
Prepare veggies:
Wash and cut all vegetables into similar sizes for even cooking.
Mix seasoning:
In a large bowl, combine olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper.
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).
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.
Optional finishing touches:
Sprinkle with fresh parsley or Parmesan cheese before serving.
🍽 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.
