Garlic Herb Roasted Veggies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb baby potatoes (red or gold), halved

1 cup baby carrots

1 red bell pepper, chopped

1 zucchini, sliced

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried Italian herbs (or a mix of thyme, rosemary, oregano)

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, toss the potatoes, carrots, bell pepper, and zucchini with olive oil, garlic, herbs, salt, and pepper.

3. Spread the vegetables evenly on a baking sheet lined with parchment paper.

4. Roast for 25–30 minutes, tossing halfway through, until the potatoes are golden and tender.

5. Garnish with fresh parsley before serving if desired.