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!
Jalapeño Cornbread w/Lime Honey Glaze
Bay Leaf Cough Syrup Recipe
The Bright Smile Secret: Eggshell Teeth Whitening Wonder
Cajun Honey Butter Salmon
Dinner was a success thanks to my neighbor’s dish, and I just had to grab the recipe for myself.
Seven Layer Salad
Ultimate Guide: How to Properly Clean and Maintain Plastic Cutting Boards
Put meatballs in a slow cooker, but the next 2 ingredients will make it special
Why should you put aluminum foil in the freezer? You probably haven’t guessed it, it’s unexpected
