🥗 Roasted Veggie Medley (Crispy & Flavorful)

Ingredients

• 2 cups baby potatoes, halved

• 2–3 medium carrots, peeled & cut into sticks

• 1 medium zucchini, sliced

• 2–3 tbsp olive oil

• 3–4 garlic cloves, minced (or 1 tsp garlic powder)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp paprika (optional for color & flavor)

• 1 tsp dried herbs (thyme, rosemary, oregano, or Italian seasoning)

• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prep the Veggies

• Wash and dry all vegetables.

• Halve baby potatoes (larger ones quartered).

• Cut carrots into even-sized batons.

• Slice zucchini into rounds.

2. Season

In a large bowl, add:

• Olive oil

• Minced garlic

• Salt & pepper

• Paprika

• Your favorite herbs

Toss all vegetables until evenly coated.

3. Roast

• Preheat oven to 200°C (400°F).

• Line a baking sheet with parchment paper.

• Spread vegetables in a single layer (don’t overcrowd!).

• Roast 25–30 minutes, flipping halfway.

  • Potatoes should be crispy outside, soft inside.

  • Carrots tender.

  • Zucchini slightly caramelized.

4. Serve

• Sprinkle fresh parsley on top.

• Serve hot as a side dish or enjoy it as a light meal.

⭐ Tips for Best Results

• If potatoes are large, microwave them for 5 minutes first so everything cooks evenly.

• Add parmesan in the last 5 minutes for a cheesy crust.

• For extra crispiness, broil for 2 minutes at the end.