A delightful twist on a classic roasted vegetable dish, featuring aromatic herbs and a hint of citrus.
Preheat your oven to 400°F (200°C).
Preheating the oven ensures even cooking from the start.
Wash and dry the baby potatoes and carrots thoroughly.
Drying the vegetables helps them roast rather than steam.
Cut the baby potatoes and carrots into similar-sized pieces for even cooking.
Uniform sizes ensure all pieces are perfectly cooked.
In a mixing bowl, combine the olive oil, minced garlic, coarse salt, black pepper, and lemon zest.
Mixing the seasoning separately ensures even coating.
Add the potatoes and carrots to the bowl and toss until evenly coated.
Tossing with a spatula ensures all pieces are well coated.
Spread the vegetables onto a baking sheet in a single layer.
A single layer allows for better roasting and crispiness.
Place the baking sheet in the oven and roast for 25-30 minutes, tossing halfway through.
Tossing halfway ensures even browning on all sides.
Remove from the oven and sprinkle with fresh rosemary and parsley before serving.
Adding fresh herbs at the end preserves their vibrant flavor.
Serve warm and enjoy your flavorful herb-roasted vegetables.
Serving immediately ensures the best texture and taste.
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