Description
Enjoy a colorful and flavorful side dish with Roasted Baby Potatoes with Mixed Vegetables. This easy recipe features tender baby potatoes and a medley of bell peppers, zucchini, and red onion, all roasted to perfection with aromatic herbs and spices. Perfect as a healthy side or a versatile addition to your meal plan.
Ingredients
1 lb baby potatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the baby potatoes, bell peppers, zucchini, red onion, and garlic.
- Drizzle olive oil over the vegetables and sprinkle with rosemary, thyme, smoked paprika, salt, and pepper.
- Toss the vegetables until evenly coated.
- Spread the mixture in a single layer on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, or until potatoes are tender and vegetables are caramelized.
- Garnish with fresh parsley before serving.
Notes
For a crispier texture, ensure the vegetables are spread out in a single layer on the baking sheet.
Feel free to customize the vegetables based on your preference or seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal