Garlic Herb Roasted Potatoes, Carrots, and Zucchini: A Flavorful Veggie Medley

Once the vegetables are roasted, remove them from the oven. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately as a side dish or enjoy on their own as a light meal.

Serving and Storage Tips:

• These roasted vegetables pair perfectly with roasted chicken, grilled steak, or baked fish.
• Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or in the microwave if you’re short on time.

Variations:

• Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper to the seasoning mix for some heat.
• Cheese Lovers: After roasting, sprinkle some grated Parmesan cheese over the vegetables for a cheesy finish.
• Vegan Option: This recipe is naturally vegan, but you can also drizzle a bit of balsamic vinegar over the vegetables after roasting for extra flavor.

FAQ:
Can I use other vegetables?
Yes! You can swap or add other vegetables like bell peppers, parsnips, sweet potatoes, or Brussels sprouts. Just ensure they are cut to similar sizes for even cooking.
Do I need to peel the vegetables?
Peeling is optional. If you prefer a more rustic look and extra nutrients, you can leave the skins on the potatoes and carrots.

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe is simple, flavorful, and customizable, making it a perfect go-to for any occasion.