Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Ingredients:

• 2 cups baby potatoes, halved (or diced if large)
• 2 cups carrots, peeled and cut into sticks or rounds
• 2 cups zucchini, sliced into half-moons
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary (or 1 tbsp fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon paprika (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan (optional)

Instructions (Oven):

1. Preheat oven to 425°F (220°C).
2. Prepare vegetables: Toss potatoes and carrots with 2 tablespoons olive oil, garlic, and half the herbs. Spread on a parchment-lined baking sheet.
3. Roast for 20 minutes, stirring once halfway through.
4. Add zucchini: Toss zucchini with the remaining 1 tablespoon olive oil and remaining herbs. Add to the baking sheet with potatoes and carrots.
5. Continue roasting for 15–20 minutes or until all vegetables are tender and golden brown.
6. Season with salt, pepper, and optional Parmesan.
7. Garnish with fresh parsley before serving.

Air Fryer Option:

1. Preheat air fryer to 375°F (190°C).
2. Roast potatoes and carrots first for 15 minutes, shaking halfway through.
3. Add zucchini and cook another 6–8 minutes until everything is tender and golden.