Description

A cozy and colorful one-pan side dish that pairs well with almost any main, featuring roasted baby potatoes, broccoli, bell pepper, zucchini, and red onion, seasoned with garlic and Italian herbs.

Ingredients

Main Ingredients

1.5-2 pounds Baby potatoes (or small Yukon golds) (Halve baby potatoes, and quarter the larger ones.)
2-3 cups Broccoli florets (Keep florets medium sized with a bit of stem.)
1 large Bell pepper (Cut into bite-sized pieces.)
1 medium Zucchini (Slice into thick half moons.)
1 small Red onion (Cut into chunky wedges.)

Seasoning and Oil

2-3 tablespoons Olive oil (Adjust for desired crispiness.)
3-4 cloves Garlic (Can substitute with 1 teaspoon garlic powder.)
1-2 teaspoons Dried Italian seasoning (For flavor.)
to taste Salt and black pepper (Essential for seasoning.)

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Instructions

Preparation

Preheat your oven to 425°F (220°C).
Grab a large sheet pan.
Toss the halved baby potatoes with olive oil, salt, pepper, and Italian seasoning.
Spread the potatoes in a single layer on the sheet pan and roast for 15 minutes.

Cooking

After 15 minutes, add the broccoli, bell pepper, zucchini, and red onion to the pan.
Toss everything to combine and return to the oven.
Roast for an additional 15-25 minutes, until all vegetables are tender and crisp at the edges.
Flip the vegetables halfway through for even browning.

Notes

Feel free to customize the vegetables based on what you have. For flavorful twists, try adding rosemary, thyme, or Parmesan during the last few minutes of roasting.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American