Ingredients
Scale
- 2 cups baby potatoes, halved
- 1½ cups baby carrots
- 2 medium zucchini, sliced into rounds
- 2 tbsp olive oil
- 1 tbsp butter (optional)
- 3 cloves garlic, minced
- 1 tsp dried parsley or fresh chopped
- 1 tsp dried thyme
- ½ tsp paprika
- Salt & pepper to taste
- Optional: Lemon zest, Parmesan, Red pepper flakes
Instructions
- Prep the Veggies: Wash and cut potatoes in half. Slice zucchini into thick rounds. Keep carrots whole (or slice if preferred).
- Season Everything: Toss veggies in olive oil, garlic, herbs, paprika, salt & pepper. Add melted butter if desired.
- Roast: Preheat oven to 425°F (220°C). Spread veggies evenly on a sheet pan. Roast 25–30 minutes, flipping halfway, until golden and tender.
- Garnish + Serve: Toss with fresh herbs, lemon zest, parmesan, or chili flakes if desired. Serve hot.
- Prep Time: 10 min
- Cook Time: 25–30 min
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: American
- Diet: Vegetarian