Why Make This Recipe
Garlic Herb Roasted Potatoes and Veggies is a fantastic dish that brings out the natural flavors of fresh vegetables. It’s easy to make, healthy, and perfect for any meal. Whether you serve it as a main dish or a side, the combination of garlic and herbs gives it a delicious taste that everyone will love. Plus, it’s a great way to use up any veggies you have on hand!
How to Make Garlic Herb Roasted Potatoes and Veggies
Ingredients
- 3 cups baby potatoes (halved or quartered)
- 2 medium carrots (peeled and chopped)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 small red onion (cut into chunks)
- 1.5 cups broccoli florets
- 1 cup zucchini (optional)
- 3 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Fresh parsley (for garnish)
Directions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and chop all the vegetables into 1-inch pieces.
- In a large bowl, mix olive oil, garlic, basil, oregano, thyme, paprika, salt, and pepper.
- Add the chopped vegetables to the bowl and toss to coat them evenly.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the oven for 25–30 minutes, stirring halfway through, until they are golden and tender.
- Remove from the oven and garnish with fresh parsley.
- Serve hot as a main or side dish.
How to Serve Garlic Herb Roasted Potatoes and Veggies
You can serve this dish hot right after it’s done roasting. It makes a wonderful side dish with roasted chicken, steak, or grilled fish. You can also enjoy it as a vegetarian main dish with a side salad. The colorful veggies make it visually appealing and a great addition to any table.
How to Store Garlic Herb Roasted Potatoes and Veggies
If you have leftovers, let the roasted veggies cool down to room temperature. Then, transfer them into an airtight container. They can be stored in the refrigerator for up to 3–4 days. To reheat, simply warm them in the oven or microwave until heated through.
Tips to Make Garlic Herb Roasted Potatoes and Veggies
- Make sure to cut the vegetables into similar sizes for even cooking.
- Feel free to mix and match your favorite veggies like asparagus, cauliflower, or brussels sprouts.
- You can adjust the herbs and seasonings according to your taste. For a spicier kick, add some red pepper flakes.
Variation
If you want to add more flavors, consider adding cheese. Parmesan or feta cheese sprinkled over the veggies just before serving can give a great added touch. You can also switch up the types of herbs used; fresh herbs like rosemary or thyme can provide a fresh taste.
FAQs
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but they may release more water during cooking. Adjust the roasting time accordingly.
Is this recipe vegan?
Yes, Garlic Herb Roasted Potatoes and Veggies is completely vegan and healthy!
Can I make this recipe ahead of time?
You can prep the vegetables a day in advance and store them in the fridge. Just toss with olive oil and seasonings before roasting.
