Garlic Herb Roasted Potatoes, Carrots, and Zucchini

### **Instructions:**

#### **Step 1: Preheat the Oven**
1. Preheat your oven to **400°F (200°C)**. This temperature ensures the vegetables roast evenly, developing a crispy, caramelized exterior while keeping the interior tender.

#### **Step 2: Prepare the Vegetables**
1. **Prep the potatoes**: Peel and cut the potatoes into cubes (about 1-inch pieces). This size ensures they cook evenly and get crispy on the outside.

2. **Prep the carrots**: Peel and slice the carrots into rounds, about 1/4-inch thick. If you prefer, you can also cut them into sticks.

3. **Prep the zucchini**: Slice the zucchinis into half-moons or rounds, about 1/4-inch thick. Zucchini cooks quickly, so make sure the slices are not too thick to avoid overcooking other vegetables.

#### **Step 3: Season the Vegetables**
1. **Toss with olive oil**: In a large bowl, add the potatoes, carrots, and zucchini. Drizzle with **olive oil** and toss to coat the vegetables evenly. The olive oil helps with the roasting process, ensuring the veggies become golden and crispy.

2. **Add the garlic and herbs**: Sprinkle in the **minced garlic**, **rosemary**, and **thyme**. Season with **salt**, **pepper**, and **paprika** (if using). Toss everything together again to make sure the garlic and herbs are evenly distributed.

3. **Tip**: For an extra kick of flavor, you can add a squeeze of lemon juice or zest before roasting to brighten up the dish.

#### **Step 4: Roast the Vegetables**
1. **Spread on a baking sheet**: Line a baking sheet with parchment paper or lightly grease it with oil. Spread the seasoned vegetables in a single layer on the baking sheet, making sure the vegetables are not overcrowded. This ensures they roast evenly and get crispy.

2. **Roast**: Place the baking sheet in the preheated oven and roast for **25-30 minutes**, stirring halfway through to ensure even cooking. The vegetables should be golden brown and crispy on the edges when they’re done. Check the doneness by poking a fork into the potatoes and carrots—they should be tender and easily pierced.

#### **Step 5: Garnish and Serve**
1. **Garnish**: Once the vegetables are roasted to perfection, remove them from the oven and transfer them to a serving platter. Garnish with **fresh parsley** for a pop of color and added freshness.

2. **Serve**: Serve immediately as a side dish to your favorite main course. These roasted veggies pair beautifully with a variety of proteins like chicken, fish, steak, or pork. They also make a great addition to a vegetarian or vegan meal.

### **Why These Roasted Vegetables Are So Delicious:**

– **Crispy Edges, Tender Interior**: Roasting brings out the best in potatoes, carrots, and zucchini. The heat caramelizes the natural sugars in the vegetables, resulting in crispy edges while keeping the inside soft and tender.
– **Herb-Infused Flavor**: The combination of garlic, rosemary, and thyme adds a fragrant, savory depth of flavor that enhances the natural sweetness of the vegetables.
– **Versatile and Easy**: This recipe is simple to prepare and can be easily modified to suit your preferences. Feel free to swap in other root vegetables like parsnips, sweet potatoes, or beets. You can also experiment with different herbs, like basil, oregano, or dill, to match your main dish.
– **Healthier Alternative**: Roasting vegetables with minimal oil helps retain their nutritional value, making this dish a healthy addition to any meal. Plus, it’s naturally gluten-free and vegetarian!

### **Additional Tips and Variations:**

– **Make it Spicy**: If you love a bit of heat, sprinkle some **crushed red pepper flakes** over the vegetables before roasting.
– **Use Fresh Vegetables**: For the best flavor, use fresh, in-season vegetables. In addition to the potatoes, carrots, and zucchini, try adding **bell peppers**, **onions**, or **eggplant** to the mix.
– **Add Cheese**: For a cheesy twist, sprinkle some **parmesan cheese** over the vegetables during the last 5 minutes of roasting. The cheese will melt and create a deliciously crispy topping.
– **Serve as a Main**: If you want to turn this side dish into a main, simply add **protein-rich beans**, like chickpeas, or top with **grilled chicken breast** or **tofu** for a complete meal.

### **Conclusion:**

This **Garlic Herb Roasted Potatoes, Carrots, and Zucchini** dish is the perfect way to elevate your dinner table with minimal effort. The blend of garlic, herbs, and roasted vegetables creates a side dish that’s not only delicious but also nourishing and versatile. Whether you’re serving it alongside a protein or enjoying it on its own, this recipe will quickly become a go-to favorite for busy weeknights or leisurely weekend meals.

With the right balance of crispiness, tenderness, and savory flavors, this roasted vegetable medley is sure to become a staple in your kitchen. Simple ingredients, easy steps, and a whole lot of flavor—what more could you want? Happy roasting!