Ingredients:
2 cups baby potatoes, halved
2 large carrots, sliced into rounds
1 medium zucchini, sliced into half-moons
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika (optional)
¼ teaspoon red pepper flakes (optional)
2 tablespoons grated Parmesan cheese (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine olive oil, minced garlic, thyme, rosemary, oregano, salt, pepper, smoked paprika, and red pepper flakes.
Add potatoes and carrots to the bowl, tossing to coat. Spread them evenly on the baking sheet and roast for 20 minutes.
Remove from the oven, add the zucchini to the pan, and toss everything together. Roast for an additional 15-20 minutes, until all vegetables are tender and golden brown.
Sprinkle with Parmesan cheese, if using, and fresh parsley before serving. Enjoy!
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 180 kcal | Servings: 4 servings
