Garlic Herb Roasted Potatoes, Carrots, and Zucchini – Crispy & Flavorful! 🥔🥕😋

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

🔥 High heat is key – Ensures crispiness.
🍋 Add lemon last – Prevents bitterness from burnt zest.
🧄 Extra garlicky? Add minced garlic in the last 5 minutes to avoid burning.
💡 Make ahead – Par-cook potatoes/carrots, then finish roasting with zucchini when ready.

Serving Ideas

🍗 With protein – Pair with roasted chicken, salmon, or steak.
🍽 Meal prep – Great in grain bowls or salads.
🧀 Cheesy twist – Top with feta or Parmesan before serving.