Oven-Roasted Carrots, Potatoes & Zucchini
Ingredients:
- 1 lb baby potatoes, halved
- 1 lb carrots, peeled and cut into bite-sized pieces
- 2 medium zucchini, sliced into thick rounds
- 2–3 tbsp olive oil
- 1 tsp mixed dried herbs (such as oregano, thyme, or rosemary)
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1️⃣ Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2️⃣ Season the veggies: In a large bowl, toss the potatoes, carrots, and zucchini with olive oil, dried herbs, garlic powder, salt, and pepper. Mix well to coat evenly.
3️⃣ Arrange on a baking sheet: Spread the vegetables in a single layer, making sure not to overcrowd them.
4️⃣ Roast: Bake for 25–35 minutes, stirring halfway through, until the vegetables are golden and fork-tender.
5️⃣ Garnish & serve: Sprinkle with fresh parsley before serving. Enjoy hot as a side dish or a light meal!
🔹 Pro Tip: Add a squeeze of lemon juice or a sprinkle of Parmesan cheese for extra flavor!
