Description

This Garlic Herb Roasted Potatoes and Veggies recipe is a vibrant and flavorful side dish perfect for dinner or a healthy snack. Featuring baby potatoes, carrots, red bell pepper, broccoli florets, and red onion, all seasoned with garlic, Italian herbs, and fresh parsley, these vegetables are oven-roasted to golden perfection. Easy to prepare and packed with nutrients, this dish complements any main course with its crispy texture and aromatic herbs.

Ingredients

Scale

Vegetables

1 lb baby potatoes, halved if large
2 medium carrots, peeled and sliced
1 red bell pepper, chopped
2 cups broccoli florets
1 medium red onion, chopped

Seasoning & Oil

3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste

Garnish

2 tablespoons fresh parsley, chopped

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Prepare Vegetables: Chop all vegetables into similarly sized, bite-sized pieces to ensure even cooking and roasting.
Season Vegetables: In a large bowl, toss the baby potatoes, carrots, red bell pepper, broccoli florets, and red onion with olive oil, minced garlic, Italian seasoning, salt, and pepper until everything is well coated.
Arrange for Roasting: Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure to leave space between the pieces to allow for proper roasting and browning.
Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, flipping the vegetables halfway through to ensure even cooking. Roast until they are golden brown and tender.
Garnish and Serve: Once roasted, remove the vegetables from the oven, sprinkle with fresh chopped parsley, and serve warm as a delicious and healthy side dish.

Notes

For extra crispiness, use a convection oven setting if available.
You can substitute Italian seasoning with dried rosemary, thyme, or oregano for variation.
Make sure the vegetables are cut into similar sizes to ensure even roasting.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer to maintain crisp texture.