Description
A quick, flavorful side of garlic‑herb roasted baby potatoes and mixed vegetables, ready in 45 minutes and perfect for busy weeknight meals.
Ingredients
Scale
- 1 pound baby potatoes
- halved
- 2 cups mixed vegetables (bell peppers
- zucchini
- carrots)
- 3 tablespoons olive oil
- 4 cloves garlic
- minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and allow it to fully heat before roasting.,Wash and halve the baby potatoes; trim and cut the bell peppers, zucchini, and carrots into bite‑size pieces.,In a large bowl, toss the potatoes and vegetables with olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper until evenly coated.,Spread the seasoned vegetables in a single layer on a rimmed baking sheet, ensuring space between pieces.,Roast for 25–30 minutes, stirring halfway through, until the potatoes are fork‑tender and the vegetables are caramelized.,Remove from the oven, let rest a few minutes, then serve warm, optionally garnished with fresh parsley.
Notes
- Nutrition is approximate. Store leftovers in an airtight container for up to four days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
Keywords: Garlic Herb Roasted Potatoes and Veggies