Description
Garlic Herb Roasted Potatoes and Veggies is a vibrant, hearty dish featuring crispy baby potatoes, tender carrots, colorful bell peppers, broccoli, and red onions all tossed in a savory blend of olive oil, garlic, and dried herbs. It’s oven-roasted to golden perfection and finished with fresh parsley for a delicious, comforting side or standalone meal.
Ingredients
- 3 cups baby potatoes (halved or quartered)
- 2 medium carrots (peeled and chopped)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 small red onion (cut into chunks)
- 1.5 cups broccoli florets
- 1 cup zucchini (optional)
- 3 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and chop all vegetables into 1-inch pieces.
- In a large bowl, mix olive oil, garlic, basil, oregano, thyme, paprika, salt, and pepper.
- Add vegetables to the bowl and toss to coat evenly.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until golden and tender.
- Remove from oven and garnish with fresh parsley.
- Serve hot as a main or side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes