Description
A comforting dish of garlic herb roasted potatoes and assorted vegetables that combines vibrant flavors and a delightful aroma.
Ingredients
Scale
- 2 pounds baby potatoes
- 2 cups assorted vegetables (bell peppers, zucchini, carrots)
- 1/4 cup olive oil
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh parsley (chopped)
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss baby potatoes and vegetables with olive oil, minced garlic, herbs, salt, and pepper until well coated.
- Spread the mixture evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and crispy, stirring halfway through.
- Serve warm as a side dish.
Notes
For extra softness, try parboiling the baby potatoes for 5-10 minutes before roasting. You can also experiment with different herbs and spices based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted vegetables, garlic, vegetarian side, comfort food, easy recipe