Why Make This Recipe
Garlic Herb Roasted Potatoes and Veggies are a delightful, healthy dish that brings together the goodness of fresh vegetables and the rich flavors of garlic and herbs. This recipe is perfect for a simple side or a main course. It’s quick, easy, and makes use of colorful veggies, making your meal not just tasty but visually appealing too.
How to Make Garlic Herb Roasted Potatoes and Veggies
Ingredients
- 1 1/2 pound baby potatoes, halved or quartered
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 cup bell peppers, chopped
- 1 small red onion, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- 1 teaspoon lemon juice or zest (optional for brightness)
- 1/2 tablespoon grated Parmesan cheese (optional)
Directions
- Preheat the Oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Vegetables: In a large bowl, combine the baby potatoes, carrots, broccoli, bell peppers, and red onion.
- Season the Vegetables: Add the olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper to the bowl. Toss everything together until the vegetables are evenly coated.
- Roast the Veggies: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until the potatoes are tender and golden brown.
- Add Optional Ingredients: During the last 5 minutes of roasting, you can sprinkle the Parmesan cheese and red pepper flakes over the vegetables, if desired.
- Garnish and Serve: Remove the Garlic Herb Roasted Potatoes and Veggies from the oven, drizzle with lemon juice or zest, and sprinkle with fresh parsley. Serve the dish warm and enjoy!
How to Serve Garlic Herb Roasted Potatoes and Veggies
Garlic Herb Roasted Potatoes and Veggies can be served hot alongside your favorite protein like chicken, fish, or tofu. They also make a great addition to any holiday meal. For a more casual meal, serve them on their own as a tasty, healthy snack.
How to Store Garlic Herb Roasted Potatoes and Veggies
To store leftovers, let them cool down to room temperature first. Then, place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them for longer storage, but for best taste, it’s better to eat them fresh.
Tips to Make Garlic Herb Roasted Potatoes and Veggies
- Make sure to cut the vegetables into similar sizes to ensure even cooking.
- Feel free to mix and match veggies based on what’s in season or what you have on hand.
- For a spicy kick, add more red pepper flakes or a splash of hot sauce before serving.
Variation
You can easily customize this recipe by adding different vegetables like zucchini, asparagus, or sweet potatoes. For a different flavor profile, try using different herbs such as dill or oregano.
FAQs
1. Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but you may need to adjust the roasting time since they may need a bit longer to cook and get crispy.
2. Can I add more garlic?
Absolutely! If you’re a garlic lover, feel free to add more cloves to enhance the flavor.
3. Is this recipe vegan?
Yes, this recipe is vegan if you skip the Parmesan cheese. You can also use a vegan cheese alternative if you prefer.
Garlic Herb Roasted Potatoes and Veggies
Ingredients
Vegetables
- 1.5 pounds baby potatoes, halved or quartered
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 cup bell peppers, chopped
- 1 small red onion, sliced
Seasoning
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 0.5 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper
Optional Ingredients
- 1 tablespoon fresh parsley, chopped optional for garnish
- 1 teaspoon lemon juice or zest optional for brightness
- 0.5 tablespoon grated Parmesan cheese optional
Instructions
Preparation
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the baby potatoes, carrots, broccoli, bell peppers, and red onion.
- Add the olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper to the bowl. Toss until vegetables are evenly coated.
Cooking
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until the potatoes are tender and golden brown.
- During the last 5 minutes of roasting, sprinkle the Parmesan cheese and red pepper flakes, if desired.
Serving
- Remove from the oven, drizzle with lemon juice or zest, and sprinkle with fresh parsley. Serve warm.
