Golden Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
- 1 lb baby potatoes, halved
- 2 large carrots, sliced
- 1 medium zucchini, sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme (or fresh thyme sprigs)
- 1 tsp dried rosemary (or fresh rosemary sprigs)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Vegetables:
- In a large mixing bowl, combine the halved potatoes, sliced carrots, and zucchini.
- Add olive oil, minced garlic, thyme, rosemary, salt, and pepper. Toss the vegetables until evenly coated with the seasoning.
- Roast the Vegetables:
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are golden and tender.
- Serve:
- Remove from the oven and garnish with fresh chopped parsley. Serve warm.
Enjoy this delicious, healthy, and colorful roasted vegetable medley!
Prep time: 10 minutes | Cook time: 35 minutes | Servings: 4 | Calories: 180 kcal per serving