Description
Enjoy a colorful and flavorful dish with this recipe for Roasted Potatoes, Carrots, and Zucchini. Perfectly seasoned and roasted to perfection, these veggies make a delicious side dish for any meal.
Ingredients
Potatoes:
- 1 pound baby potatoes, halved
Carrots:
- 3 medium carrots, peeled and cut into sticks
Zucchini:
- 2 medium zucchini, sliced into half-moons
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper or greasing it lightly.
- Prepare the vegetables: In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil and sprinkle with garlic powder, thyme, oregano, paprika, salt, and pepper. Toss to coat evenly.
- Roast the vegetables: Spread the vegetables on the baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
- Finish and serve: Remove from the oven, garnish with parsley, and serve hot.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- Add a squeeze of lemon juice for brightness before serving.
- Feel free to add red onion or bell pepper for more flavor and color.
