Garlic Herb Roasted Potatoes Carrots and Zucchini

Ingredients

• For the Vegetables:
  • 2 cups baby potatoes (or regular potatoes, cut into bite-sized pieces)
  • 2 cups carrots (sliced into thin rounds or sticks)
  • 2 cups zucchini (sliced into half-moons)
• For the Herb Mixture:
  • 4 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Optional: 1 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables:
   • Wash and cut the potatoes, carrots, and zucchini into similar-sized pieces to ensure even cooking.
3. Make the Herb Mixture:
   • In a large bowl, combine the olive oil, minced garlic, oregano, thyme, rosemary, salt, and pepper. Mix well.
4. Toss the Vegetables:
   • Add the potatoes, carrots, and zucchini to the bowl with the herb mixture. Toss until the vegetables are well coated with the oil and herbs.
5. Roast the Vegetables:
   • Spread the vegetable mixture evenly on a large baking sheet in a single layer. This will help them roast evenly.
   • Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
6. Serve:
   • Once done, remove from the oven and let cool slightly. Garnish with fresh parsley if desired, and serve warm.

Tips

• Feel free to customize the herbs based on your preference. Fresh herbs can also be used for added flavor.
• You can add other vegetables like bell peppers or onions if you like!