Garlic Herb Roasted Potatoes Carrots and Zucchini

—

## How to Make Garlic Herb Roasted Potatoes, Carrots, and Zucchini

### 1. Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

### 2. Combine the Veggies

In a large bowl, toss the potatoes, carrots, and zucchini with olive oil, garlic, thyme, rosemary, paprika, salt, and pepper until everything is evenly coated.

### 3. Roast to Perfection

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring once or twice, until the potatoes are golden and fork-tender and the zucchini has slightly crisped edges.

### 4. Garnish and Serve

Sprinkle with fresh parsley just before serving for a burst of freshness and color.

—

## Serving Ideas

* Serve as a side to roasted chicken, grilled fish, or baked tofu
* Add to a warm grain bowl with quinoa or farro and a lemon vinaigrette
* Top with a fried egg for a hearty brunch or lunch option

—

## Tips for Success

* Cut vegetables to similar sizes to ensure even roasting.
* For extra crispiness, avoid overcrowding the pan — use two pans if needed.
* Use fresh herbs like rosemary, thyme, or oregano if available for even more vibrant flavor.

—

## Final Thoughts

**Garlic Herb Roasted Potatoes, Carrots, and Zucchini** is a simple yet satisfying dish that celebrates the natural flavors of fresh vegetables. It’s the kind of recipe you’ll come back to again and again — easy enough for a weeknight, delicious enough for a holiday table.

Whether you’re feeding a crowd or prepping for the week ahead, this colorful roasted veggie medley is the answer.

—

Want a version with sweet potatoes or bell peppers? Just ask — I’d be happy to help you customize it!