Roast Perfection: Garlic Herb Roasted Potatoes, Carrots, and Broccoli Recipe

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2

   In a large bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, dried oregano, salt, and black pepper.
3. 3

   Add the halved or quartered baby potatoes and 1-inch carrot chunks to the bowl. Toss to ensure all vegetables are evenly coated.
4. 4

   Spread the coated potatoes and carrots in a single layer on the prepared baking sheet. Ensure there's enough space between pieces to prevent steaming.
5. 5

   Roast for 20 minutes.
6. 6

   While the potatoes and carrots are roasting, add the broccoli florets to the same bowl (no need to clean it). Toss to coat with any remaining oil mixture. If the bowl is dry, add another drizzle of olive oil to the broccoli.
7. 7

   After 20 minutes, remove the baking sheet from the oven. Add the coated broccoli to the pan and gently toss all the vegetables together.
8. 8

   Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the vegetables are tender, golden brown, and slightly crispy, and the broccoli has some charred edges.
9. 9

   Remove from the oven. Garnish with fresh parsley or a squeeze of lemon juice, if desired.
10. 10

    Serve immediately and enjoy!