Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients

• 1 lb (450 g) baby potatoes, halved

• 3 carrots, peeled and sliced into sticks

• 2 small zucchini, sliced into half-moons

• 3 tbsp olive oil

• 3 garlic cloves, minced

• 1 tsp dried Italian seasoning (or mix of thyme, rosemary, and oregano)

• ½ tsp paprika

• Salt and black pepper, to taste

• 2 tbsp grated Parmesan (optional)

• 1 tbsp chopped fresh parsley or basil, for garnish

Instructions

1. Preheat the Oven
   Preheat to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prep the Vegetables
   In a large bowl, combine potatoes, carrots, and zucchini.
   Add olive oil, garlic, Italian seasoning, paprika, salt, and pepper. Toss to coat evenly.

3. Roast the Veggies
   Spread vegetables evenly on the baking sheet in a single layer.
   Roast for 25–30 minutes, flipping halfway through, until golden and tender.

4. Finish & Serve
   Sprinkle with Parmesan (if using) and toss gently.
   Garnish with chopped parsley or basil before serving.