Garlic Herb Roasted Potatoes and Veggies
A delightful and healthy dish combining fresh vegetables with rich garlic and herb flavors, perfect as a side or main course.
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.
Notes
Cut vegetables into similar sizes for even cooking. Mix and match veggies based on what's in season. For a spicy kick, add more red pepper flakes or hot sauce.