Garlic Herb Roasted Potatoes Carrots and Zucchini

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### Instructions:

**1. Preheat & Prep**
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

**2. Toss the Veggies**
In a large bowl, combine the potatoes, carrots, and zucchini. Drizzle with olive oil and toss in the garlic, thyme, rosemary, oregano, salt, and pepper. Stir until everything is evenly coated.

**3. Roast**
Spread the vegetables in a single layer on the baking sheet, making sure they aren’t too crowded (this helps them roast instead of steam). Roast for **25–30 minutes**, flipping once halfway through. You’re looking for golden-brown edges and fork-tender centers.

**4. Garnish & Serve**
Once out of the oven, taste and adjust seasoning if needed. Sprinkle with freshly chopped parsley or a bit of Parmesan for extra flavor, if desired.

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### Why You’ll Love It:

– **Nutrient-rich**: Packed with vitamins and fiber from a mix of hearty and light veggies.
– **Flexible**: Switch up the herbs or add extras like bell peppers or red onion to suit your taste.
– **Meal prep-friendly**: Make a big batch and enjoy throughout the week with different proteins.

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Whether you’re serving it at a holiday feast or a weeknight dinner, this vibrant medley is always a crowd-pleaser. Crispy, savory, and so satisfying—it might just steal the spotlight from the main dish!

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Would you like a printable version or suggestions for pairing this with a main course?