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Garlic Herb Roasted Potatoes and Veggies

A simple and delicious one-pan dish featuring baby potatoes and mixed vegetables roasted to perfection with garlic and herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb baby potatoes, halved
  • 2 cups mixed vegetables (bell peppers, zucchini, and carrots) Feel free to use seasonal vegetables.
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried herbs (rosemary, thyme, or Italian seasoning) Fresh herbs can elevate the flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the baby potatoes and mixed vegetables.
  3. Drizzle with olive oil, then add the minced garlic, dried herbs, salt, and pepper.
  4. Toss everything together until well coated.
  5. Spread the mixture evenly on a baking sheet in a single layer.
Cooking
  1. Roast in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown, stirring halfway through.
  2. Serve warm as a delightful side dish.

Notes

You can store leftovers in the fridge for up to 3-4 days in an airtight container. For longer storage, freeze for up to two months, keeping in mind the texture may differ. Consider adding a pinch of red pepper flakes for extra kick.