Garlic Herb Roasted Potatoes Recipe with Carrots and Zucchini

🛒 Ingredients (Check Off As You Measure)

• 1.5 lbs baby potatoes, halved
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium zucchini, halved lengthwise and sliced into 1/2-inch half-moons
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

🍳 Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the potatoes and carrots with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper until well coated.
3. Spread the potatoes and carrots in a single layer on the prepared baking sheet, cut-side down if possible. Roast for 20 minutes.
4. Remove the sheet from the oven, add the zucchini, and toss everything gently to combine. Return to the oven and roast for another 15 minutes, until the potatoes are fork-tender and golden brown.
5. Sprinkle with fresh parsley and serve hot. Enjoy!