Garlic Herb Roasted Potatoes and Veggies

A delightful dish combining crispy, tender potatoes and a colorful medley of vegetables, perfect for any meal.

Prep Time 15

Cook Time 35

Total Time 50

Course Side Dish

Cuisine American

Servings 4 servings

Calories 210 kcal

1 lb Baby potatoes
2 cups Mixed vegetables (bell peppers, carrots, zucchini) Feel free to substitute with other veggies like sweet potatoes or Brussels sprouts.
3 tbsp Olive oil Generously drizzle for coating.
3 cloves Garlic (minced)
2 tbsp Mixed herbs (rosemary, thyme, parsley) Fresh or dried; adjust quantity for dried.
1 tsp Salt
1 tsp Pepper

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine baby potatoes and chosen mixed vegetables. Add olive oil, minced garlic, herbs, salt, and pepper. Toss until well coated.
Spread the mixture in a single layer on a baking sheet to ensure even cooking.

Roast the veggies in the preheated oven for 30-35 minutes. Stir halfway through for even roasting and check for tenderness, aiming for a golden brown color.
Serve warm as a delicious side dish for your meal.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer to maintain crispiness.

Keyword Easy Side Dish, Garlic Potatoes, Healthy Recipes, Roasted Vegetables, Vegetable Medley