Description
A comforting side dish featuring crispy baby potatoes and vibrant seasonal veggies, perfect for any meal.
Ingredients
Scale
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh herbs (such as rosemary and thyme), chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the baby potatoes and mixed vegetables with olive oil, minced garlic, chopped herbs, salt, and pepper until evenly coated.
- Spread the mixture on a baking sheet in a single layer, ensuring the vegetables have room to roast beautifully.
- Roast in the preheated oven for 25-30 minutes or until the potatoes are crispy and golden, stirring halfway through to ensure even cooking.
- Remove from the oven and serve warm as a satisfying side dish next to your favorite entrée.
Notes
For best results, chop vegetables into consistent sizes for even cooking. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg