Name: Garlic Herb Roasted Potatoes, Carrots, and Zucchini: A Healthy and Flavorful Side Dish
Ingredients: 4 medium potatoes, peeled and cut into bite-sized chunks3 large carrots, peeled and cut into thick slices2 medium zucchinis, sliced into half-moons3 tablespoons olive oil4 cloves garlic, minced1 teaspoon dried rosemary1 teaspoon dried thyme1/2 teaspoon dried oreganoSalt and pepper, to tasteFresh parsley, chopped (for garnish)

Ingredients

Scale

4 medium potatoes, peeled and cut into bite-sized chunks
3 large carrots, peeled and cut into thick slices
2 medium zucchinis, sliced into half-moons
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare the Vegetables: In a large bowl, combine the potato chunks, carrot slices, and zucchini rounds.
Season: Drizzle the olive oil over the vegetables. Add the minced garlic, rosemary, thyme, oregano, salt, and pepper. Toss everything together to coat the vegetables evenly in the seasoning.
Roast: Spread the vegetables evenly in a single layer on the prepared baking sheet.
Bake: Roast in the oven for 25-30 minutes, or until the potatoes are golden brown and tender, and the carrots and zucchini are cooked through. Toss halfway through the roasting time for even cooking.

Serve: Once roasted, remove from the oven and garnish with freshly chopped parsley. Serve hot as a delicious side dish!