Roasted Vegetables
Oven-roasted vegetables is a recipe featuring fresh root vegetables from the Spoonsparrow collection!
Ingredients
- 2 onions
- 4 Garlic cloves
- 3 tbsp olive oil
- 3 small zucchinis
- paprika (2 red and 1 yellow)
- 600 g starchy potatoes
- 2 sprigs Rosemary
- Salt
- ground pepper
Instructions
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1.
Peel the onions, cut them lengthwise into halves, then slice into wedges. Peel the garlic and slice thinly. Combine onions and garlic with olive oil in a bowl. Wash, trim, and cut zucchinis into thick slices. Wash, trim, halve, seed, remove white membranes from paprika, and chop into large pieces.
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2.
Peel potatoes and quarter or eighth them depending on size. Add zucchini, paprika, and potatoes to the bowl and mix well. Spread the vegetables onto a baking sheet and roast in a preheated oven at 200°C (medium) for about 15–20 minutes. Stir the roasted vegetables and sprinkle with rosemary needles.
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3.
Continue roasting for another 15 minutes, turning once more. When the potatoes and vegetables are lightly browned and cooked through after an additional 15 minutes, remove from the oven, season with salt and pepper, and serve as a side dish.
