Garlic Herb Roasted Potatoes, Carrots, and Zucchini (Print Version)

# Ingredients:

01 - 3 medium potatoes, diced.
02 - 2 large carrots, sliced.
03 - 2 medium zucchinis, sliced.
04 - 4 cloves garlic, minced.
05 - 2 tablespoons olive oil.
06 - 1 teaspoon dried thyme.
07 - 1 teaspoon dried rosemary.
08 - Salt and pepper to taste.
09 - Fresh parsley (for garnish).

# Instructions:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Toss diced potatoes, carrots, and zucchini with olive oil, garlic, thyme, rosemary, salt, and pepper in a large bowl.
03 - Spread vegetables in a single layer on the prepared baking sheet.
04 - Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and golden brown.
05 - Garnish with fresh parsley and serve warm.

# Notes:

01 - Can broil for 2-3 minutes at end for extra crispiness.
02 - Optional squeeze of lemon juice adds brightness.

Back