Garlic Herb Roasted Vegetables

A flavorful mix of roasted potatoes, carrots, and zucchini with garlic and herbs—crispy on the outside and tender inside.
Ingredients
500 g baby potatoes (halved)
2–3 carrots (sliced into rounds)
1 zucchini (sliced)
3–4 cloves garlic (minced)
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme (or Italian seasoning)
1/2 teaspoon paprika (optional)
Salt and black pepper to taste
Fresh parsley (chopped, for garnish)
Instructions
Preheat oven to 200°C (400°F).
Prepare vegetables: Wash and cut potatoes, carrots, and zucchini into similar sizes for even cooking.
Season: In a large bowl, toss vegetables with olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
Spread evenly on a baking tray (avoid overcrowding).
Roast for 30–40 minutes, stirring halfway through, until golden and tender.
Garnish with fresh parsley before serving.
Pro Tips ✨
For extra crispiness, roast the potatoes alone for 10 minutes first, then add the rest.
Add a squeeze of lemon juice at the end for freshness.
Sprinkle grated Parmesan for a richer flavor.