Easy Oven Roasted Potato and Vegetable Medley
Garlic Herb Roasted Potatoes and Veggies is a baked side dish made with potatoes and mixed vegetables tossed in olive oil, garlic, and herbs, then roasted until tender with lightly crisp edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 pounds potatoes, cut into 1-inch cubes
2 cups broccoli florets
1 cup carrots, sliced
1 red bell pepper, chopped
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F.
- Wash and cut all vegetables into evenly sized pieces.
- Place vegetables in a large bowl.
- Add olive oil, garlic, salt, pepper, and dried herbs.
- Toss until vegetables are evenly coated.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 25 to 35 minutes, stirring halfway through.
- Remove when potatoes are tender and vegetables are lightly browned.
- Garnish with parsley if desired and serve warm.
Notes
Avoid overcrowding the pan to ensure proper roasting. Adjust seasoning to taste before serving.