Herb Roasted Vegetables

Ingredients:

1 lb baby potatoes, halved

3 large carrots, peeled and chopped

2 medium zucchinis, sliced

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 400°F (200°C).

In a large bowl, combine the halved baby potatoes, chopped carrots, and sliced zucchinis.

Drizzle the vegetables with olive oil and add the minced garlic, dried thyme, dried rosemary, dried oregano, salt, black pepper, and red pepper flakes. Toss until the vegetables are evenly coated with the oil and seasonings.

Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through cooking.

Remove from the oven and garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 180 kcal | Servings: 4 servings