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Baby potatoes, often referred to as new potatoes, are small, tender, and packed with flavor. Their thin skin allows them to roast beautifully, resulting in a crispy exterior while remaining fluffy and soft on the inside. One of the key advantages of using baby potatoes in this recipe is their uniform size, which ensures even cooking. They also have a wonderfully creamy texture that pairs perfectly with the other vegetables in this dish. Nutritionally, baby potatoes provide a good source of vitamins C and B6, potassium, and dietary fiber, making them a wholesome choice for any meal.

Garlic Herb Roasted Potatoes Carrots and Zucchini

Looking for a comforting and nutritious side dish? Try these Garlic Herb Roasted Potatoes, Carrots, and Zucchini! This simple recipe highlights the natural sweetness of seasonal veggies and is perfect for busy weeknights or special gatherings. Roasted to golden perfection and seasoned with aromatic herbs and garlic, these colorful veggies complement any main dish beautifully. Quick to prepare and utterly delightful, they will surely become a staple in your kitchen! #RoastedVegetables #HealthyEats #ComfortFood #Vegetarian #RecipeIdeas #Foodie
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Ingredients
  

2 cups baby potatoes, halved

2 cups carrots, cut into 1-inch pieces

2 cups zucchini, sliced into half-moons

4 cloves garlic, minced

4 tablespoons olive oil

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the halved baby potatoes, chopped carrots, and sliced zucchini.

      Make the Seasoning: In a small bowl, whisk together the minced garlic, olive oil, thyme, rosemary, paprika, salt, and pepper until well combined.

        Toss the Vegetables: Pour the seasoning mixture over the vegetables and toss well to ensure they are evenly coated.

          Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet, making sure they are not overcrowded.

            Roast: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through to ensure even cooking.

              Check Doneness: The potatoes should be fork-tender, and the carrots should easily pierce when done.

                Garnish and Serve: Once roasted, remove from the oven, sprinkle with fresh parsley if desired, and serve warm as a delicious side dish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4