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Garlic Herb Roasted Potatoes and Veggies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250
A flavorful and easy-to-make roasted vegetable dish featuring potatoes, carrots, broccoli, and peppers, seasoned with herbs and garlic.

Ingredients

Vegetables

  • 1.5 lbs baby potatoes (halved or quartered)
  • 1 cup carrots (sliced)
  • 1 cup broccoli florets
  • 1 cup bell peppers (chopped)
  • 1 small red onion (sliced)
  • 3 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt (adjust to taste)
  • 0.5 teaspoon black pepper
  • 1 tablespoon fresh parsley (chopped (optional for garnish))
  • 1 teaspoon lemon juice or zest (optional for brightness)
  • 1–2 tablespoons grated parmesan cheese

Red pepper flakes

Instructions 

  • Preheat oven to 400°F (200°C). Toss vegetables with olive oil, garlic, herbs, salt, and pepper.
  • Spread vegetables on a baking sheet and roast for 25-30 minutes until golden and tender.
  • Sprinkle with parmesan cheese and chopped parsley before serving. Add red pepper flakes for heat if desired.

Notes

For extra flavor, toss vegetables with a squeeze of lemon before serving.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Vegetables