Ingredients
Main Ingredients
- 1 pound Baby potatoes Cut into similar sizes for even cooking
- 3 cups Mixed vegetables (e.g., bell peppers, carrots, zucchini) Use any seasonal vegetables
- 3 tablespoons Olive oil For drizzling and coating
- 3 cloves Garlic, minced Adjust according to taste
- 2 teaspoons Mixed herbs (e.g., rosemary, thyme, parsley) Feel free to experiment with your favorite herbs
- 1 teaspoon Salt To taste
- 1/2 teaspoon Pepper To taste
Method
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the baby potatoes and mixed vegetables.
- Drizzle with olive oil and season with minced garlic, herbs, salt, and pepper.
- Toss everything to coat evenly.
- Spread the mixture on a baking sheet in a single layer.
Cooking
- Roast in the oven for 25-30 minutes, or until the potatoes are tender and crispy, stirring halfway through.
Serving
- Serve warm as a side dish alongside your favorite protein.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 300mgFiber: 4gSugar: 2g
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or microwave to restore crispiness. For extra crispiness, try parboiling the potatoes for 10 minutes before roasting.
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