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–+ servings

Garlic Herb Roasted Potatoes and Veggies

Crispy baby potatoes and vibrant mixed vegetables roasted with garlic and aromatic herbs, perfect as a side dish for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb Baby potatoes Small potatoes, halved if large
  • 2 cups Mixed vegetables (bell peppers, carrots, zucchini) Feel free to use seasonal veggies
  • 3 Tbsp Olive oil For tossing the veggies
  • 3 cloves Garlic (minced) Adds flavor to the dish
  • 1 Tbsp Mixed herbs (rosemary, thyme, parsley) Fresh or dried herbs can be used
  • 1 tsp Salt To taste
  • 1 tsp Pepper To taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the baby potatoes and mixed vegetables. Add olive oil, minced garlic, herbs, salt, and pepper. Toss until well coated.
  3. Spread the mixture in a single layer on a baking sheet, ensuring even spacing.
Cooking
  1. Roast the veggies in the preheated oven for 30-35 minutes, or until the potatoes are tender and golden brown, stirring halfway through for even cooking.
  2. Serve warm as a side dish.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 4gSugar: 2g

Notes

For extra crispy potatoes, consider parboiling them for about 10 minutes before roasting. Experiment with different herbs for unique flavors. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.

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