Garlic Herb Roasted Potatoes, Carrots, and Zucchin

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients:

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

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Vegetables:
   • Wash and cut the potatoes into bite-sized chunks.
   • Peel and cut the carrots into chunks of similar size to the potatoes.
   • Slice the zucchinis into half-moons.
3. Season Vegetables:
   • In a large bowl, combine the potatoes, carrots, and zucchini.
   • Add the minced garlic, olive oil, dried thyme, rosemary, oregano, salt, and pepper. Toss everything together until the vegetables are well coated.
4. Roast Vegetables:
   • Spread the vegetables in a single layer on a baking sheet lined with parchment paper or lightly greased.
   • Roast in the preheated oven for about 30-40 minutes, or until the vegetables are tender and golden brown. Stir halfway through the cooking time to ensure even roasting.
5. Serve:
   • Once roasted, remove the vegetables from the oven and transfer to a serving dish.
   • Garnish with fresh parsley if desired.

Enjoy your delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini!