Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients:

• 4 cups potatoes, diced (Yukon Gold or red potatoes work great)
• 2 cups carrots, peeled and sliced into coins
• 2 cups zucchini, sliced into half-moons
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• Salt and pepper, to taste

Directions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, combine the diced potatoes, sliced carrots, and zucchini.
3. Drizzle with olive oil, then add the minced garlic, rosemary, thyme, salt, and pepper. Toss everything well to coat the vegetables evenly.
4. Spread the mixture in a single layer on the prepared baking sheet. Make sure the veggies aren’t too crowded to help them roast instead of steam.
5. Roast in the oven for 35–40 minutes, stirring halfway through, until the potatoes are golden and crispy and the carrots are tender.
6. Taste and adjust seasoning if needed. Serve hot as a side dish or enjoy it on its own with a dollop of sour cream or a sprinkle of parmesan.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Calories per serving: Around 210 | Servings: 4–6