Golden Garlic Herb Roasted Potatoes, Carrots, and Zucchini

 

 

 

 

 

 

 

Ingredients:

– 2 small zucchinis, sliced into thick rounds
– 1 lb carrots, cut into chunks
– 1 lb baby potatoes, halved
– 3 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped for garnish

 

Instructions:

1. Begin by preheating your oven to 400°F (200°C). To make cleanup a breeze, line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the halved baby potatoes, chunky carrots, and thick rounds of zucchini.

3. Drizzle the olive oil over the mixed vegetables. Next, sprinkle in the minced garlic, dried thyme, rosemary, and parsley. Don’t forget to add salt and pepper to taste!

4. Toss all the ingredients together until every piece of vegetable is well-coated in the flavorful mixture.

5. Spread the seasoned vegetables out in a single layer on your prepared baking sheet. This helps them roast evenly and achieve that perfect golden color.

6. Roast the vegetables in your preheated oven for about 25-30 minutes. For even cooking, give them a good stir halfway through the roasting time to ensure all sides get crispy and golden brown.

7. Once they are tender and beautifully roasted, take them out of the oven and garnish with a sprinkle of freshly chopped parsley for an added touch of flavor and color.

Nutritional Information: Approximately 180 calories per serving.

Time: Preparation time: 10 minutes | Cooking time: 30 minutes.