- Cut the baby potatoes in half, slice the zucchini, and leave the baby carrots whole (or chop them if using larger carrots).
- 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.
- 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.
- 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!
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