Description
This dish combines golden roasted potatoes and colorful vegetables tossed in a garlic-herb oil until crisp on the outside and tender inside—a wholesome, one-pan side full of flavor.
Ingredients
- 3 cups Yukon Gold or red potatoes, cut into 1 to 1.5-inch pieces
- 2 cups assorted vegetables (e.g., bell peppers, carrots, zucchini, red onion), chopped
- 3 tbsp olive oil or avocado oil
- 3 garlic cloves, minced
- 1 tsp dried rosemary or thyme (or 1 tbsp fresh)
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup grated Parmesan or chopped fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine potatoes and vegetables. Add oil, minced garlic, herbs, salt, and pepper; toss well to coat.
- Spread mixture evenly on the baking sheet in a single layer without crowding.
- Roast for 20 minutes, then flip vegetables and potatoes for even browning.
- Continue roasting for 15–20 more minutes until golden and tender with crisp edges.
- Remove from oven, sprinkle with Parmesan or parsley if using, and serve hot.
Notes
- Cut vegetables into similar sizes for even roasting.
- Use parchment or foil for easier cleanup.
- Drizzle with balsamic or lemon juice after roasting for extra flavor.
- Add chickpeas or tofu for a heartier version.
- Store in the fridge for quick reheating throughout the week.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
