Description
A colorful medley of roasted baby potatoes and assorted vegetables, seasoned with garlic and fresh herbs, perfect as a side dish for any meal.
Ingredients
Scale
- 2 cups baby potatoes, halved or quartered
- 2 cups assorted vegetables (bell peppers, zucchini, carrots)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and cut the baby potatoes into halves or quarters.
- Chop the assorted vegetables into bite-sized pieces.
- In a large mixing bowl, combine the baby potatoes and chopped vegetables.
- Drizzle with olive oil and add minced garlic, fresh herbs, salt, and pepper. Toss until evenly coated.
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through.
- Remove from the oven and serve hot, garnished with additional fresh herbs if desired.
Notes
Cut vegetables into similar sizes for even cooking. You can prepare the veggies a day ahead and roast just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg