Crispy Garlic Herb Roasted Potatoes & Veggies Recipe
Garlic Herb Roasted Potatoes And Veggies is a vibrant and easy side dish that transforms simple ingredients into a flavorful experience. Perfect for any occasion, this dish combines tender potatoes and colorful vegetables with aromatic garlic and herbs.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- Yukon Gold potatoes
- red potatoes
- broccoli florets
- bell peppers (any color)
- thinly sliced carrots or parsnips
- red onion wedges
- cherry tomatoes
- zucchini
- asparagus
- Brussels sprouts
- cauliflower
- fresh garlic (several cloves)
- fresh rosemary
- fresh thyme
- extra virgin olive oil
- sea salt
- freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line one or two large baking sheets with parchment paper or foil.
- Scrub your potatoes clean and cut them into roughly 1-inch cubes. Prepare your harder vegetables by cutting carrots into 1/2-inch thick slices or chunks, and bell peppers and onions into similar-sized pieces.
- In a very large bowl, combine your chopped potatoes, carrots, bell peppers, and onion. Drizzle with 2-3 tablespoons of olive oil, then add freshly minced garlic, chopped fresh rosemary, and thyme. Season with sea salt and freshly ground black pepper, and toss everything until thoroughly coated.
- Spread the seasoned potato and veggie mixture in a single layer on your prepared baking sheet(s) and roast for 20-25 minutes.
- After the initial roast, add softer vegetables like broccoli florets, zucchini chunks, or cherry tomatoes to the pan. Toss gently and spread everything back out into a single layer.
- Return the baking sheet(s) to the oven and continue roasting for another 15-20 minutes, or until all vegetables are tender and potatoes have crispy edges.
- Transfer the roasted potatoes and veggies to a serving platter and optionally sprinkle with fresh parsley or a squeeze of lemon juice before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Ensure not to overcrowd the pan for maximum crispiness. Uniform cutting of vegetables is key for even cooking. High heat is essential for achieving crispy edges, and consider adding a touch of acid like lemon juice before serving for brightness.