Description
A hearty, colorful, and flavor-packed dish featuring crispy oven-roasted baby potatoes paired with a medley of garlic herb-seasoned vegetables. Naturally vegan and gluten-free, it’s perfect as a side or light main.
Ingredients
1½ lbs baby potatoes (red or gold), halved
2 cups broccoli florets
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, sliced
6 cloves garlic, minced
3 tbsp olive oil
1 tsp dried rosemary (or fresh, chopped)
1 tsp dried thyme
1 tsp dried oregano
½ tsp smoked paprika (optional)
Salt & freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
- Toss the halved baby potatoes with 2 tablespoons of olive oil, half the minced garlic, rosemary, thyme, paprika, salt, and pepper. Spread them cut-side down on one half of the baking sheet.
- Roast the potatoes for 20 minutes.
- Meanwhile, toss the broccoli, bell peppers, and zucchini in a bowl with the remaining olive oil, garlic, oregano, salt, and pepper.
- After 20 minutes, add the veggies to the other half of the baking sheet, gently toss the potatoes, and return the tray to the oven.
- Roast everything for another 20–25 minutes, tossing the veggies halfway through, until golden, crispy, tender, and slightly charred.
- Sprinkle with fresh parsley before serving.
Notes
Switch up the vegetables with seasonal options like mushrooms, Brussels sprouts, or carrots.
Use fresh herbs instead of dried—add them halfway through roasting to prevent burning.
A splash of lemon juice before serving brightens up the dish.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or air fryer at 375°F (190°C) for 10–12 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
