Garlic Herb Roasted Potatoes and Veggies
A sheet-pan side of baby potatoes and two cups of vegetables, finished with minced garlic and chopped herbs.
Ingredients
Vegetables
- 1 pound Baby potatoes Cut into 3/4-inch pieces
- 2 cups Mixed vegetables (e.g., bell peppers, carrots, zucchini) Carrots thinly sliced; bell pepper and zucchini added after the potatoes
Seasoning and Oils
- 3 tablespoons Olive oil divided: 2 tablespoons for potatoes, 1 for vegetables
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh herbs (e.g., rosemary, thyme, parsley) Chopped; sturdy herbs during roasting, parsley after cooking
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Black pepper Adjust to taste
Instructions
- Set the oven to 425°F. Scrub and dry potatoes, cutting them into about 3/4-inch pieces; prepare two cups total of fresh vegetables.
- Coat potatoes and any thin carrot slices with 2 tablespoons oil, salt, and pepper. Arrange on a large rimmed sheet with room between pieces.
- Roast 20 minutes, turn the potatoes, and add any zucchini or pepper using part of the reserved tablespoon of oil.
- Roast another 10–15 minutes, adding minced garlic mixed with the remaining oil for the last 5 minutes. Include rosemary or thyme then, or scatter parsley afterward.
- Check that a potato center is easily pierced; cook longer if needed. Serve as four side portions.
Notes
Chill cooked portions promptly. Use refrigerated leftovers in 3–4 days; heat to 165°F.