Garlic Herb Roasted Potatoes and Veggies
A hearty and flavorful side dish featuring tender potatoes and crisp vegetables, infused with aromatic herbs and garlic.
Ingredients
- 1.5 lbs baby potatoes halved or quartered
- 1 cup carrots sliced
- 1 cup broccoli florets
- 1 cup bell peppers chopped
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 0.5 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley chopped (optional for garnish)
- 1 teaspoon lemon juice or zest optional for brightness
- 12 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C). Wash and chop potatoes and vegetables into uniform pieces.
- In a large bowl, combine potatoes, vegetables, olive oil, garlic, rosemary, thyme, salt, and pepper. Toss until evenly coated.
- Transfer everything to a parchment-lined baking sheet and spread in a single layer.
- Roast for 35-40 minutes, flipping halfway through, until potatoes are golden and vegetables are crisp.
- Sprinkle with fresh parsley, a squeeze of lemon juice, or a touch of grated cheese before serving.
Notes
For extra flavor, add a sprinkle of red pepper flakes or a squeeze of fresh lemon juice before serving.