1️⃣ Prep & Season
Preheat oven to 425°F (220°C).
In a large bowl, toss potatoes and carrots with 2 tbsp olive oil, half the garlic, and herbs.
Spread on a parchment-lined baking sheet (single layer!).
Roast for 20 minutes.
2️⃣ Add Zucchini
Toss zucchini with remaining 1 tbsp oil, garlic, salt & pepper.
Add to the tray after the first 20 minutes (prevents sogginess!).
3️⃣ Roast to Perfection
Bake 15-20 more minutes until veggies are fork-tender and crispy.
Optional: Broil 2-3 minutes for extra browning!
4️⃣ Serve & Enjoy!
Garnish with Parmesan, parsley, or lemon zest.
Pair with:
🍗 Roast chicken
🥩 Grilled steak
🥑 Tahini drizzle (vegan option)
Pro Tips for the Best Roasted Veggies
🔥 High heat = crispier results (don’t overcrowd the pan!).
⏲ Cut evenly – Uniform pieces cook at the same rate.
🌿 Fresh herbs > dried – But both work in a pinch!
🍯 Honey glaze – Add 1 tbsp honey for a sweet-savory twist.
Storage & Reheating
📦 Fridge: Keep in an airtight container for 3-4 days.
♨ Reheat:
Oven: 375°F (190°C) for 10 mins (best texture).
Air fryer: 3-4 minutes to revive crispiness!