Garlic Roasted Potatoes and Veggies
Crispy-edged potatoes and tender veggies roast in garlicky herb oil, then finish with bright lemon and parsley. A simple, family-friendly side or light main.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.6 lb baby gold potatoes halved into 1-inch pieces
- 2 cup broccoli florets bite-size pieces
- 1 cup carrots, sliced about 1/4-inch thick
- 1.25 cup red bell pepper, chopped 1-inch chunks
- 1 cup red onion, wedged 1-inch wedges
- 3 tbsp olive oil extra-virgin
- 1.5 tbsp minced garlic about 4–5 cloves
- 1.25 tsp kosher salt
- 0.75 tsp black pepper freshly ground
- 1.5 tsp Italian seasoning or crushed dried rosemary
- 1 tsp smoked paprika
- 0.5 tsp lemon zest freshly grated
- 1 tbsp lemon juice fresh
- 2 tbsp fresh parsley, chopped
Instructions
Preparation Steps
- Heat oven to 425°F. Place a large sheet pan inside to preheat.
- Cut potatoes, carrots, bell pepper, and onion as directed. Break broccoli into bite-size florets.
- Whisk olive oil, garlic, salt, pepper, Italian seasoning, smoked paprika, and lemon zest in a large bowl.
- Toss potatoes and carrots with half the garlic oil. Spread on the hot pan in an even layer.
- Roast 15 minutes, stirring once halfway, until edges start to color.
- Coat broccoli, bell pepper, and onion with the remaining oil. Add to pan, toss, and spread out.
- Roast 18–22 minutes more, until tender and nicely browned in spots.
- Drizzle with lemon juice, sprinkle parsley, and toss. Taste and adjust seasoning. Serve hot.
Notes
Variation: Swap broccoli with halved Brussels sprouts or green beans. For a cheesy finish, shower with grated Parmesan in the last 5 minutes. Storage: Refrigerate up to 4 days; re-crisp on a hot sheet pan at 400°F for 8–10 minutes.
This recipe is an original creation inspired by classic Garlic Roasted Potatoes and Veggies flavors. All ingredient ratios and instructions are independently developed.