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The Vibrant Veggie Medley is not just a side dish; it's a celebration of colors, flavors, and health. Bursting with an array of fresh vegetables, this recipe serves as a perfect accompaniment to any meal, whether it’s a casual family dinner or a festive gathering with friends. In our fast-paced lives, incorporating more vegetables into our daily meals can sometimes feel like a challenge. However, this dish simplifies that task, making it easy and enjoyable to enhance your diet with nutritious ingredients.

Easy Roasted Potatoes, Carrots & Zucchini Recipe

Discover the Vibrant Veggie Medley, a colorful and nutritious side dish bursting with fresh vegetables. Perfect for any occasion, this easy recipe encourages you to incorporate more veggies into your meals while delighting your taste buds. With a mix of hearty potatoes, sweet carrots, and refreshing zucchini, seasoned to perfection, this medley not only adds visual appeal but also a wealth of vitamins and minerals. Enjoy this delightful dish that brings health and flavor to your table!
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Ingredients
  

4 medium-sized potatoes, diced into 1-inch cubes

3 large carrots, peeled and sliced into 1/2-inch pieces

2 medium zucchinis, chopped into thick half-moons

4 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 425°F (220°C).

    Prepare the vegetables: In a large mixing bowl, combine the diced potatoes, sliced carrots, and chopped zucchinis.

      Seasoning: Drizzle the olive oil over the vegetables. Sprinkle garlic powder, dried thyme, smoked paprika, salt, and pepper on top. Toss everything together until the vegetables are well coated with the oil and seasonings.

        Arrange on a baking sheet: Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper. Make sure there’s space between the pieces for even roasting.

          Roasting: Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through, give the veggies a good stir to ensure they are evenly browned.

            Check for doneness: The potatoes should be golden and tender when pierced with a fork. If they need extra time, roast for an additional 5-10 minutes.

              Garnish and serve: Once roasted, remove from the oven and sprinkle with fresh chopped parsley for a burst of color and flavor. Serve warm as a delicious side dish!

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4