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.

Storage & Reheating

❄️ Fridge: Keeps for 3 days (reheat in oven for best texture).
⏳ Freeze: Not recommended (zucchini gets mushy).

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