Crispy Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
2 medium potatoes, cut into small cubes
2 medium carrots, sliced into sticks
1 medium zucchini, sliced into half-moons
3 tbsp olive oil
3 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare vegetables: In a large bowl, combine potatoes, carrots, and zucchini.
Season: Add olive oil, garlic, oregano, thyme, salt, and pepper. Toss until all veggies are evenly coated.
Roast: Spread vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
Garnish: Sprinkle with chopped parsley before serving.
Nutritional Info (per serving):
Calories: 220
Protein: 4g
Fat: 10g
Carbohydrates: 29g
Fiber: 5g
Sugars: 6g
