Roasted Garlic Veggie Mix Recipe with Potatoes and Carrots

Ingredients

• 3 tbsps olive oil
• 2 cups (300 g / 10.5 oz) baby potatoes, halved or quartered
• 2 cups (250 g / 8.8 oz) carrots, peeled and cut into 1-inch pieces
• 2 cups (250 g / 8.8 oz) zucchini, cut into half-moons
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)