Ingredients
- 1 ½ lbs baby potatoes, halved
- 1 cup broccoli florets
- 1 red bell pepper, chopped
- 1 medium zucchini, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prep Veggies: In a large bowl, combine potatoes, broccoli, bell pepper, and zucchini.
- Season: Drizzle with olive oil. Add minced garlic, rosemary, thyme, oregano, paprika (if using), salt, and pepper. Toss well to coat evenly.
- Arrange: Spread the veggies in a single layer on the prepared baking sheet.
- Roast: Roast for 25–30 minutes, flipping halfway through, until potatoes are golden and veggies are tender-crisp.
- Finish: Remove from oven, sprinkle with fresh parsley, and serve warm.
Let me know if you’d like a version with other veggies, or a different herb blend! 🌿✨