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Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful dish that showcases the vibrant flavors and textures of fresh vegetables, making it an essential addition to any meal. This recipe not only highlights seasonal produce but also delivers a comforting yet nutritious option that can complement any main course or stand alone as a satisfying vegetarian delight. The combination of garlic and herbs elevates the natural sweetness of the vegetables, resulting in a dish that is both aromatic and visually appealing.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Discover the joy of Garlic Herb Roasted Potatoes, Carrots, and Zucchini, a vibrant and nutritious dish perfect for any meal. This recipe highlights seasonal produce and combines the natural sweetness of vegetables with fragrant garlic and herbs for a delicious experience. Easy to prepare and adaptable to your taste, these roasted veggies can be a satisfying side or a tasty vegetarian main. Elevate your meals and enjoy the health benefits of this flavorful dish right from your oven.
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Ingredients
  

2 cups baby potatoes, halved (red or yellow)

2 cups carrots, peeled and cut into 1-inch pieces

2 cups zucchini, cut into half-moons

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, for garnishing

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large bowl, combine the halved baby potatoes, carrot pieces, and zucchini half-moons.

      Add Garlic and Herbs: Add the minced garlic, olive oil, dried thyme, dried rosemary, paprika, salt, and pepper to the bowl.

        Toss to Coat: Use your hands or a spatula to toss the vegetables until they are evenly coated with the garlic-herb mixture.

          Spread on a Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the vegetables in a single layer on the sheet, ensuring they are not overcrowded.

            Roast: Roast the vegetables in the preheated oven for about 25-30 minutes, or until the potatoes are fork-tender and lightly golden. Stir halfway through the cooking time for even roasting.

              Garnish and Serve: Once done, remove from the oven, garnish with freshly chopped parsley, and serve warm.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings