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Garlic Herb Roasted Potatoes and Veggies

A colorful, easy-to-make side dish featuring golden-brown baby potatoes and vibrant vegetables infused with garlic and herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Baby Potatoes Halved or quartered
  • 2 cups Mixed Vegetables (bell peppers, zucchini, carrots, onions) Cut into bite-sized pieces
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic, minced Toasted for extra flavor
  • 1 tablespoon Herbs (rosemary, thyme, or parsley) Dried or fresh
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash and cut the baby potatoes into halves or quarters.
  3. In a large bowl, combine the potatoes and mixed vegetables.
  4. Drizzle olive oil over the veggies and add minced garlic, herbs, salt, and pepper.
  5. Toss until everything is evenly coated.
  6. Spread the mixture on a baking sheet in a single layer.
Cooking
  1. Roast in the preheated oven for 25-30 minutes, or until the potatoes are crispy and the vegetables are tender, stirring halfway through.
  2. Serve warm as a side dish.

Notes

Cut veggies evenly for consistent cooking. Mix and match veggies depending on what you have on hand. A sprinkle of cheese on top adds extra flavor, and you can squeeze lemon juice after roasting for a fresh twist.