Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Instructions:

1. Preheat oven:
   To 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
2. Prepare vegetables:
   In a large bowl, toss potatoes, carrots, and zucchini with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper.
3. Roast:
   Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway, until potatoes are crispy and vegetables are tender.
4. Serve:
   Garnish with fresh parsley if desired. Serve hot.

Tips for Success:

• Cut vegetables into similar sizes for even cooking.
• Start roasting potatoes and carrots first if you want extra crispiness, adding zucchini halfway through to avoid overcooking.
• Use fresh herbs if available for brighter flavor.
• Toss veggies halfway during roasting to promote even browning.

Instructions:

1. Preheat oven:
   To 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
2. Prepare vegetables:
   In a large bowl, toss potatoes, carrots, and zucchini with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper.
3. Roast:
   Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway, until potatoes are crispy and vegetables are tender.
4. Serve:
   Garnish with fresh parsley if desired. Serve hot.

Tips for Success:

• Cut vegetables into similar sizes for even cooking.
• Start roasting potatoes and carrots first if you want extra crispiness, adding zucchini halfway through to avoid overcooking.
• Use fresh herbs if available for brighter flavor.
• Toss veggies halfway during roasting to promote even browning.