Garlic Herb Roasted Veggies

Here’s a simple and delicious recipe for Garlic Herb Roasted Veggies:

Ingredients:

• 2 cups carrots, peeled and cut into sticks
• 2 cups potatoes, cubed (can use baby potatoes or regular)
• 1 cup Brussels sprouts, halved
• 1 cup zucchini, sliced
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika (optional for a bit of heat)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prep Vegetables: Wash and cut your vegetables into even-sized pieces to ensure even roasting.
3. Season Vegetables: In a large bowl, toss the vegetables with olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper. Make sure all the vegetables are coated evenly with the seasonings.
4. Roast: Spread the vegetables in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure there’s enough space between the veggies so they roast instead of steam.
5. Bake: Roast in the preheated oven for about 25-30 minutes, or until the veggies are golden brown and tender. Halfway through, toss the veggies to ensure even cooking.
6. Garnish: Once done, remove from the oven and garnish with fresh chopped parsley.
7. Serve: Serve hot as a side dish to any main course or as a healthy snack.

Enjoy your Garlic Herb Roasted Veggies! Feel free to swap in other veggies you prefer or have on hand!