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Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a delightful side dish that brings together the flavors of earthy potatoes, sweet carrots, and tender zucchini, all enhanced by the aromatic allure of garlic and fresh herbs. This dish is not only visually appealing, with its vibrant colors, but it also offers a symphony of textures and flavors that can elevate any meal. Whether served alongside a hearty roast or as a standalone vegetarian option, this medley of roasted vegetables is sure to satisfy even the pickiest of eaters.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Elevate your dinner with these delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This easy recipe features diced potatoes, sliced carrots, and zucchini tossed in a flavorful mix of garlic, thyme, rosemary, and paprika. Simply roast until golden brown for a perfect side dish that pairs well with any meal. Ready in just 40 minutes, it's a healthy and colorful addition to your table. Don’t forget the fresh parsley on top for that extra touch!
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Ingredients
  

4 medium-sized potatoes, diced into 1-inch cubes

3 large carrots, sliced into 1/2-inch pieces

2 medium zucchinis, sliced into half-moons

4 cloves of garlic, minced

1/4 cup olive oil

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Vegetables: In a large mixing bowl, combine diced potatoes, sliced carrots, and zucchini.

      Mix Seasoning: In a separate bowl, whisk together olive oil, minced garlic, thyme, rosemary, paprika, salt, and black pepper.

        Coat Vegetables: Pour the olive oil herb mixture over the chopped vegetables. Toss until all the vegetables are well coated.

          Spread on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet (use parchment paper for easy cleanup if desired).

            Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the potatoes are golden brown and tender, and the carrots and zucchini are cooked through. Toss halfway through for even cooking.

              Garnish and Serve: Once roasted, remove from the oven and let cool for a couple of minutes. Sprinkle fresh parsley on top before serving.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings