1. Preheat & Prep Veggies
Preheat oven to 425°F (220°C).
In a large bowl, toss potatoes and carrots with 2 tbsp olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
2. Roast the Hearty Veggies First
Spread potatoes and carrots on a parchment-lined baking sheet.
Roast for 20 minutes.
3. Add Zucchini
Toss zucchini with remaining 1 tbsp olive oil and add to the tray.
Roast 10-15 more minutes until everything is golden and tender.
4. Finish & Serve!
Sprinkle with lemon zest and fresh parsley.
Serve hot with a squeeze of lemon juice if desired.
Pro Tips for Perfect Roasted Veggies
π₯ High heat is key – Ensures crispiness.
π Add lemon last – Prevents bitterness from burnt zest.
π§ Extra garlicky? Add minced garlic in the last 5 minutes to avoid burning.
π‘ Make ahead – Par-cook potatoes/carrots, then finish roasting with zucchini when ready.
Serving Ideas
π With protein – Pair with roasted chicken, salmon, or steak.
π½ Meal prep – Great in grain bowls or salads.
π§ Cheesy twist – Top with feta or Parmesan before serving.
Storage & Reheating
❄️ Fridge: Keeps for 3 days (reheat in oven for best texture).
⏳ Freeze: Not recommended (zucchini gets mushy).