Garlic Herb Roasted Potatoes and Veggies
A simple sheet-pan recipe that combines crispy baby potatoes with colorful roasted vegetables, seasoned with garlic and herbs for a savory side dish perfect for any night.
Ingredients
Main ingredients
- 1.5 to 2 pounds baby potatoes (halved if larger) Use baby red, yellow, or mixed potatoes; Yukon golds also work if you cut them into even pieces.
- 3 cups mixed vegetables, roughly chopped (bell peppers, zucchini, carrots, or your favorites) You can use your favorite vegetables.
- 3 tablespoons olive oil Swap for avocado oil for a higher smoke point.
- 3 cloves garlic, minced Can substitute with 1–2 teaspoons jarred minced garlic.
- 1 to 2 teaspoons fresh rosemary, finely chopped (or ½–1 teaspoon dried)
- 1 to 2 teaspoons fresh thyme leaves (or ½–1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped (for finishing)
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it.
- Wash the baby potatoes. Halve any that are larger than bite size so pieces roast evenly.
- In a large bowl, combine potatoes and mixed vegetables. Add olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Toss everything well so each piece is coated in oil and herbs.
Roasting
- Spread the mix onto the prepared baking sheet in a single layer. Avoid overcrowding to ensure browning.
- Roast in the preheated oven for 25–30 minutes. Stir or flip the vegetables halfway through roasting for even crisping.
- Test the potatoes with a fork; they should be tender inside and golden on the outside.
- Remove from oven and sprinkle with fresh parsley. Serve warm.
Notes
Store cooled leftovers in an airtight container for up to 3–4 days. For freezing, freeze on a tray first, then transfer to freezer bags for up to 3 months. Reheat in a 400°F (200°C) oven for 8–12 minutes.