Roasted Mixed Vegetables

Ingredients:

– 4 medium carrots, peeled and cut into chunks
– 2 medium zucchinis, sliced into thick rounds
– 1 lb (450g) baby potatoes, halved or quartered if large
– 3 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon dried rosemary
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Preheat the Oven:**
Preheat your oven to 400°F (200°C).

2. **Prepare the Vegetables:**
– In a large mixing bowl, combine the carrots, zucchini, and baby potatoes.
– Drizzle the olive oil over the vegetables.
– Add the minced garlic, thyme, oregano, rosemary, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

3. **Roast the Vegetables:**
– Spread the vegetables in a single layer on a large baking sheet.
– Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.

4. **Serve:**
– Remove the vegetables from the oven and transfer them to a serving dish.
– Garnish with fresh chopped parsley before serving.

5. **Optional Add-Ins:**
You can also add other vegetables such as bell peppers, onions, or cherry tomatoes depending on your preference.

Enjoy your roasted mixed vegetables!