Ingredients
Scale
- 1 pound baby potatoes, halved
- 3 medium carrots, peeled and cut into sticks
- 2 medium zucchini, sliced into half-moons
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potatoes, carrots, and zucchini with olive oil, garlic, Italian seasoning, thyme, salt, and pepper.
- Spread vegetables evenly on the baking sheet in a single layer.
- Roast for 25–30 minutes, flipping halfway, until vegetables are tender and golden brown on the edges.
- Remove from oven and sprinkle with fresh parsley before serving.
Notes
- Cut all vegetables to similar sizes for even roasting.
- Add a sprinkle of grated Parmesan cheese before baking for extra flavor.
- Try adding bell peppers or red onions for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: American
- Diet: Vegetarian