Description
A simple and delicious sheet pan meal featuring crispy roasted potatoes and a colorful mix of vegetables, seasoned with herbs and garlic for a perfect side or light main dish.
Ingredients
1 pound baby red potatoes, halved
2 medium carrots, peeled and sliced into 1/2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic, minced
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 red potatoes, sliced carrots, red bell pepper pieces, zucchini rounds, and red onion wedges.
Add the olive oil, dried thyme, dried rosemary, minced garlic, salt, and black pepper to the bowl with the vegetables and potatoes.
Toss everything together until all pieces are evenly coated with oil and seasonings.
Spread the vegetables and potatoes in a single layer on a large rimmed baking sheet.
Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, stirring halfway through, until the potatoes are tender and golden brown and the vegetables are cooked through.
Remove the sheet pan from the oven and transfer the roasted vegetables and potatoes to a serving dish.
Sprinkle with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes