Oh my goodness, let me tell you about my absolute favorite side dish: garlic herb roasted potatoes and veggies! This dish is a total game-changer in the kitchen. It’s so versatile that it pairs beautifully with just about any meal you can think of—grilled chicken, steak, or even a hearty vegetarian dish! I love making it when I want something quick, flavorful, and satisfying. The aroma of garlic and herbs roasting in the oven is simply irresistible! Trust me, once you try this, you’ll want it on your table every week. It’s comfort food at its best!
Ingredients List
Gathering the right ingredients for my garlic herb roasted potatoes and veggies is super easy! Here’s what you’ll need:
- 2 cups baby potatoes, halved (these little gems roast up beautifully!)
- 1 cup carrots, sliced (for a touch of sweetness)
- 1 cup bell peppers, chopped (they add a pop of color and flavor)
- 4 cloves garlic, minced (the star of the show—don’t skimp on this!)
- 3 tablespoons olive oil (for that perfect crispy texture)
- 1 teaspoon dried thyme (a must for that herbaceous goodness)
- 1 teaspoon dried rosemary (the aroma is simply heavenly)
- Salt and pepper to taste (just a pinch to elevate everything!)
How to Prepare Garlic Herb Roasted Potatoes and Veggies
Preparing garlic herb roasted potatoes and veggies is a breeze! Just follow these simple steps, and you’ll be on your way to a mouthwatering side dish that everyone will love.
Step-by-Step Instructions
- First things first, preheat your oven to 425°F (220°C). This is crucial for achieving that golden, crispy exterior!
- In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and chopped bell peppers. They’re going to roast together perfectly!
- Next, add the minced garlic, olive oil, dried thyme, dried rosemary, and sprinkle in some salt and pepper. The garlic is the secret to that incredible flavor!
- Now, toss everything together until the veggies are well coated. Get in there! I like to use my hands for this—it’s messy but fun!
- Spread the veggies out on a baking sheet, ensuring they’re in a single layer. This helps them roast evenly.
- Roast in the oven for about 25-30 minutes. Remember to stir halfway through for that even browning!
- Once they’re tender and golden, remove them from the oven and serve warm. Enjoy the deliciousness!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Flavorful combination of garlic and herbs that will elevate any meal.
- Versatile: swap in your favorite veggies based on what you have!
- Healthy side dish packed with nutrients and vibrant colors.
- One pan means easy cleanup—less mess to deal with!
- Great for meal prep; leftovers taste amazing the next day!
Tips for Success
To really nail your garlic herb roasted potatoes and veggies, here are my top tips! First, make sure all your veggies are cut to a similar size to ensure even roasting. Bigger pieces will take longer, while smaller ones might burn—so aim for uniformity! Also, don’t overcrowd the baking sheet; give them some space to breathe so they get that lovely caramelization. If you want to kick up the flavor, try adding a splash of balsamic vinegar or a sprinkle of parmesan cheese right before serving. Trust me, it takes this dish to the next level!
Variations
The beauty of garlic herb roasted potatoes and veggies is how easily you can mix it up! Feel free to swap in your favorite vegetables—zucchini, asparagus, or even Brussels sprouts work wonderfully. You can also experiment with different herbs; fresh basil or parsley can give it a bright twist! Want a little heat? Toss in some red pepper flakes or a drizzle of sriracha before roasting. The options are endless, and it’s always fun to get creative with what you have on hand!
Nutritional Information
When it comes to garlic herb roasted potatoes and veggies, it’s not just about taste—it’s also about nutrition! Here’s a general breakdown of what you can expect per serving:
- Calories: 150
- Fat: 7g (Saturated Fat: 1g, Unsaturated Fat: 6g)
- Protein: 3g
- Carbohydrates: 22g (Fiber: 3g, Sugar: 2g)
- Sodium: 200mg
- Cholesterol: 0mg
Keep in mind that these values can vary based on the specific ingredients you use and portion sizes. It’s a healthy side dish option that’s packed with flavor and goodness!
Storage & Reheating Instructions
Storing your garlic herb roasted potatoes and veggies is super simple! Just let the leftovers cool down to room temperature, and then transfer them into an airtight container. They’ll keep nicely in the fridge for about 3-4 days. When you’re ready to enjoy them again, I recommend reheating in the oven at 350°F (175°C) for about 10-15 minutes to get that lovely crispiness back. You can also pop them in the microwave if you’re in a hurry, but they won’t have quite the same texture. Just make sure to cover them to keep them moist!
FAQ Section
Here are some common questions about making garlic herb roasted potatoes and veggies that I often hear!
Can I use different vegetables? Absolutely! Feel free to mix in your favorites, like zucchini, asparagus, or even sweet potatoes. Just adjust the cooking time based on their size.
How do I make them crispy? Make sure to spread the veggies in a single layer on the baking sheet and avoid overcrowding, which helps them roast evenly and get that delicious crispy exterior.
Can I prepare them ahead of time? Yes! You can chop the veggies and toss them with the oil and seasonings a few hours in advance. Just store them in the fridge until you’re ready to roast.
What’s the best way to reheat leftovers? For the best texture, reheat in the oven at 350°F (175°C) for about 10-15 minutes. This will help restore their crispiness!
Z nadrukami
Garlic Herb Roasted Potatoes and Veggies Delight You Need
- Całkowity Czas: 40 minutes
- Ustępować: 4 servings 1x
- Dieta: Wegańskie
Opis
Garlic herb roasted potatoes and veggies is a flavorful side dish that pairs well with any meal.
Składniki
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instrukcje
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the potatoes, carrots, and bell peppers.
- Add minced garlic, olive oil, thyme, rosemary, salt, and pepper.
- Toss the mixture until the vegetables are well coated.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and golden.
- Remove from oven and serve warm.
Uwagi
- Try adding other vegetables like zucchini or asparagus.
- Adjust cooking time based on the size of the vegetables.
- Leftovers can be stored in an airtight container in the fridge.
- Czas Przygotowania: 10 minutes
- Czas gotowania: 30 minutes
- Kategoria: Side Dish
- Sposób: Roasting
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 150
- Cukier: 2g
- Sód: 200mg
- Kwasy: 7g
- Nasycony tłuszcz: 1g
- Tłuszcze Nienasycone: 6g
- Tłuszcze trans: 0g
- Węglowodany: 22g
- Włókno: 3g
- Białko: 3g
- Cholesterol: 0mg
Słowa kluczowe: garlic herb roasted potatoes and veggies, roasted vegetables, side dish
