Herb-Roasted Vegetables

Servings: 4-6
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes

Ingredients:

• 1 lb (450g) baby potatoes, halved
• 1/2 lb (225g) baby carrots
• 1 medium zucchini, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare Vegetables:
   • In a large mixing bowl, combine the halved baby potatoes, baby carrots, and sliced zucchini.
   • Add the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Toss well to coat the vegetables evenly with the seasoning.
3. Roast the Vegetables:
   • Spread the seasoned vegetables in a single layer on the prepared baking sheet.
   • Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and golden, stirring halfway through.
4. Garnish and Serve:
   • Remove the vegetables from the oven and sprinkle with chopped fresh parsley for added flavor.
   • Serve warm as a side dish.

These Herb-Roasted Vegetables are flavorful, nutritious, and make a perfect side for any meal. Enjoy the delicious blend of textures and flavors!