Description
A delicious and easy recipe for Garlic Herb Roasted Potatoes and Veggies, perfect for any meal.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 pound carrots, sliced into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium red onion, cut into wedges
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried Italian herbs (oregano, basil, thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F.
- In a large mixing bowl, combine the halved baby potatoes, sliced carrots, chopped bell peppers, and red onion.
- In a small bowl, whisk together the olive oil, minced garlic, Italian herbs, salt, and black pepper.
- Pour the olive oil mixture over the vegetables and toss until everything is evenly coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through for even cooking.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- For extra flavor, try adding a teaspoon of smoked paprika or a pinch of red pepper flakes for some heat.
- You can also substitute the vegetables with seasonal favorites like zucchini or asparagus for a different twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg