Instructions:
Preheat the Oven:
Set your oven to 400°F (200°C).
Prepare the Vegetables:
Wash and dry all the vegetables.
Cut the baby potatoes in half, slice the zucchini, and leave the baby carrots whole (or chop them if using larger carrots).
Season the Vegetables:
In a large mixing bowl, combine the potatoes, carrots, and zucchini.
Add olive oil, minced garlic, oregano, paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Roast the Vegetables:
Spread the vegetables in a single layer on a baking sheet lined with parchment paper or foil.
Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Garnish and Serve:
Remove the vegetables from the oven and sprinkle with fresh parsley before serving.
This is a simple, flavorful, and healthy side dish that pairs well with grilled chicken, fish, or as part of a vegetarian meal. Let me know if you’d like alternative seasonings or cooking methods!
Stuffed Meatloaf on the Stovetop
City Chicken: A Culinary Classic Revisited
Place it in the kitchen: it keeps flies, mosquitoes
Unlocking the Mystery Behind Blooming Snake Plants
Creamy Vegetable Bake Recipe
The 6-year-old boy di:ed in the village lake, yet the entire village searched for him for three days and nights without success.
Chałwowiec bez pieczenia
Presenter Zoe Ball shares heartbreaking news
Chocolate Strawberry Clusters