Garlic Herb Roasted Potatoes, Carrots, and Zucchini

Instructions

1. 1
   Preheat oven to 425°F (218°C).
2. 2
   Prepare vegetables: halve or quarter baby potatoes, cut carrots into 1/2-inch sticks or rounds, and slice zucchini into thick half-moons.
3. 3
   In a large bowl, combine potatoes, carrots, zucchini, olive oil, minced garlic, salt, pepper, Italian herbs, parsley, and thyme (if using). Toss until vegetables are well coated.
4. 4
   Arrange vegetables in a single, even layer on a large rimmed baking sheet. Use parchment for easy cleanup.
5. 5
   Roast in preheated oven for 30-35 minutes, tossing everything halfway through, until potatoes are golden, carrots are tender, and zucchini is lightly browned.
6. 6
   Garnish with additional parsley, and serve immediately while hot.