Garlic Herb Roasted Potatoes, Carrots, and Zucchini

This simple yet flavorful recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini is a versatile side dish that will complement any main course. The combination of roasted vegetables, garlic, and herbs creates a delicious and satisfying dish that is perfect for weeknight dinners or special occasions.

Ingredients:

• 1 pound baby potatoes, cut in half
• 1 pound baby carrots, cut in half
• 1 medium zucchini, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon zest (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the vegetables: In a large bowl, combine the baby potatoes, baby carrots, and zucchini chunks.
3. Season the vegetables: Drizzle the vegetables with olive oil and toss to coat evenly. Season with garlic powder, salt, and pepper.
4. Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.
5. Add fresh herbs: Stir in the chopped parsley and lemon zest (if using) just before serving.

Serving Suggestions:

• Serve this roasted vegetable dish as a side dish with grilled chicken, fish, or steak.
• Add a dollop of Greek yogurt or sour cream for a tangy flavor.
• Enjoy this dish as a vegetarian main course by adding a protein source like chickpeas or lentils.

Tips:

• For a crispier texture, toss the vegetables in a bit of cornstarch before roasting.
• Feel free to add other vegetables like Brussels sprouts, broccoli, or asparagus to this dish.
• Experiment with different herbs and spices to customize the flavor.

Enjoy your delicious Garlic Herb Roasted Potatoes, Carrots, and Zucchini!