Description
A quick and easy weeknight side dish featuring crispy baby potatoes and mixed vegetables infused with garlic and herbs, all roasted to perfection in one pan.
Ingredients
Vegetables
- 1 pound baby potatoes (Halved)
- 2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini) (Cut into bite-sized pieces)
Seasoning
- 3 tablespoons olive oil (For roasting)
- 3 cloves garlic (Minced)
- 1 tablespoon herbs (e.g., rosemary, thyme) (Fresh or dried)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and halve the baby potatoes. Cut the mixed vegetables into bite-sized pieces.
- In a large bowl, combine the baby potatoes, mixed vegetables, olive oil, minced garlic, herbs, salt, and pepper.
- Toss well to coat evenly.
Cooking
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are crispy and golden, stirring halfway through.
- Serve hot as a side dish.
Notes
Cool leftovers to room temperature. Store in an airtight container and refrigerate for up to 4 days. Reheat to restore crispness. This dish pairs well with proteins or can be added to salads as croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American