Description
A flavorful side dish featuring crispy garlic and herb roasted potatoes paired with colorful vegetables, perfect for any meal.
Ingredients
Units
Scale
- 1.5 lbs baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, cut into wedges
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, minced garlic, dried rosemary, thyme, oregano, salt, and pepper.
- Add halved potatoes and toss to coat evenly with the herb mixture.
- Spread the potatoes on a baking sheet in a single layer and roast for 15 minutes.
- Remove the sheet and add broccoli, bell peppers, and red onion; toss gently to combine.
- Return to the oven and roast for another 20–25 minutes, stirring once halfway, until potatoes are crispy and veggies are tender.
- Garnish with fresh parsley before serving.
Notes
- For extra crispiness, use a convection oven setting.
- Feel free to swap in your favorite seasonal vegetables.
- Make it vegan by ensuring herbs and oil are plant-based (they typically are!).
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg