Description
A heartwarming recipe for Garlic Herb Roasted Potatoes and Veggies that’s perfect for weeknight dinners. This dish showcases golden, crispy potatoes and colorful vegetables roasted to perfection with garlic and herbs.
Ingredients
Scale
- 1 pound baby potatoes
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary (or fresh)
- 1 teaspoon dried thyme (or fresh)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the baby potatoes and mixed vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper in a large bowl.
- Spread the mixture evenly on a baking sheet.
- Roast in the oven for 25-30 minutes until the vegetables are tender and the potatoes are crispy.
- Serve hot as a delightful side dish.
Notes
Make-ahead advice: Chop the ingredients a day in advance for convenience. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg