Ingredients
Veggies
- 2 cups baby potatoes, halved
- 1 ½ 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 parsley, chopped
- 1 tsp dried thyme
- ½ tsp paprika
- Salt & pepper, to taste
Optional Add-Ons
- Lemon zest
- Grated Parmesan
- Red pepper flakes
🔥 Instructions
1. Prep the Vegetables
- Wash and halve the baby potatoes.
- Slice zucchini into thick, even rounds.
- Keep carrots whole, or slice them if you prefer softer carrots.
2. Season the Veggies
- In a large bowl, toss potatoes, carrots, and zucchini with olive oil, garlic, parsley, thyme, paprika, salt, and pepper.
- Add melted butter for extra richness (optional but delicious).
3. Roast
- Preheat oven to 425°F (220°C).
- Spread seasoned veggies evenly on a baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and tender.
4. Garnish & Serve
- Finish with fresh herbs, lemon zest, a sprinkle of Parmesan, or red pepper flakes.
- Serve hot — the textures and flavors are at their peak straight from the oven.