Description
A comforting recipe for Garlic Herb Roasted Potatoes and Veggies, perfect for family gatherings and easy weeknight dinners.
Ingredients
Scale
- 1 pound (450g) baby potatoes, halved
- 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini), chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon rosemary (fresh or dried)
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the baby potatoes and mixed vegetables with olive oil, minced garlic, rosemary, thyme, salt, and pepper until everything is evenly coated.
- Spread the mixture in a single layer on a baking sheet, ensuring that everything has room to get crispy.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown.
- Serve warm as a delightful side dish.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven for a crispy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg