Ingredients:
- 4 medium potatoes, diced (Yukon Gold or red)
- 3 large carrots, peeled and sliced
- 2 medium zucchinis, sliced into thick rounds
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika (optional)
- Fresh parsley for garnish
Directions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, combine the diced potatoes, sliced carrots, and zucchini rounds.
- Season the vegetables: Drizzle the olive oil over the vegetables. Add the minced garlic, salt, pepper, thyme, rosemary, and paprika. Toss well to coat evenly.
- Roast: Spread the vegetables in a single layer on the prepared baking sheet. Roast for 35-40 minutes, stirring halfway through, until the potatoes are golden brown and the carrots and zucchini are tender.
- Serve: Garnish with freshly chopped parsley and serve hot.
Tips for Success:
- Cut the vegetables into similar sizes to ensure even cooking.
- For extra crispiness, broil the vegetables for the last 2-3 minutes.
- Add a sprinkle of grated Parmesan before serving for extra flavor.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 280 kcal | Servings: 4 servings