Description
A simple and delicious sheet pan meal featuring crispy roasted potatoes and a medley of colorful vegetables, seasoned with garlic and herbs for a perfect side or light main dish.
Ingredients
1 pound baby potatoes, halved
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
8 ounces baby carrots
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, red bell pepper pieces, yellow bell pepper pieces, zucchini slices, red onion wedges, and baby carrots.
In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
Pour the olive oil mixture over the vegetables and potatoes. Toss well to coat all pieces evenly.
Spread the vegetables and potatoes in a single layer on a large rimmed baking sheet.
Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the potatoes are golden and tender and the vegetables are caramelized.
Remove from the oven and transfer to a serving dish.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes