Here is the recipe for Garlic Herb Roasted Potatoes, Carrots, and Zucchini:
**Ingredients:**
* 2-3 large potatoes, peeled and cut into 1-inch chunks
* 4-5 large carrots, peeled and cut into 1-inch chunks
* 2 medium zucchinis, sliced into 1/4-inch thick rounds
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons chopped fresh thyme
* Salt and pepper, to taste
* 1/4 teaspoon paprika (optional)
**Instructions:**
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potatoes, carrots, and zucchinis with the olive oil, garlic, rosemary, thyme, salt, and pepper until they are evenly coated.
3. Spread the vegetables out in a single layer on a large baking sheet, leaving some space between each piece to allow for even cooking.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and golden brown, stirring occasionally.
5. Remove the vegetables from the oven and sprinkle with paprika (if using). Serve hot and enjoy!
**Tips for correct cooking techniques:**
* To ensure that the vegetables are tender and caramelized, make sure to spread them out in a single layer on the baking sheet. This will help them cook evenly and prevent them from steaming instead of roasting.
* Don't overcrowd the baking sheet, as this can cause the vegetables to steam instead of roast. If necessary, use multiple baking sheets to accommodate all of the vegetables.
* If you prefer a crisper exterior on your vegetables, increase the oven temperature to 450°F (230°C) for the last 5-10 minutes of cooking. Keep an eye on them to make sure they don't burn.
* To add an extra layer of flavor to the dish, drizzle the roasted vegetables with a bit of balsamic glaze or olive oil before serving.
**Variations:**
* Italian-Style: Add 1/4 cup of chopped fresh basil and 2 tablespoons of grated Parmesan cheese to the vegetables before roasting. Sprinkle with extra Parmesan cheese before serving.
* Spicy: Add 1-2 teaspoons of red pepper flakes to the vegetables before roasting for a spicy kick.
* Lemon-Herb: Zest a lemon and mix it with the garlic, rosemary, and thyme before tossing with the vegetables. Squeeze a bit of fresh lemon juice over the vegetables before serving.
* Bacon-Boosted: Sprinkle 2-3 slices of crumbled cooked bacon over the vegetables before roasting for a smoky flavor.
* Mushroom-Rich: Add 1 cup of sliced mushrooms to the vegetables before roasting for added earthy flavor.
* Herb-Roasted: Replace the rosemary and thyme with 2 tablespoons of chopped fresh oregano and 2 tablespoons of chopped fresh parsley.
**Safety Tips:**
* Always peel and chop potatoes, carrots, and zucchinis before roasting to ensure even cooking and prevent foodborne illness.
* Wash your hands thoroughly before and after handling the vegetables to prevent cross-contamination.
* If you're using a baking sheet with a non-stick coating, avoid using metal utensils or abrasive cleaners, as these can damage the coating and affect the non-stick properties.
I hope you enjoy this recipe! Let me know if you have any questions or if you'd like any variations or substitutions.
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