Description
A simple yet flavorful roasted vegetable dish featuring crispy golden potatoes, fresh herbs, and perfectly caramelized veggies. Ideal for weeknight dinners or special gatherings.
Ingredients
2 pounds baby Yukon gold potatoes, halved
2 medium carrots (about 1 cup), sliced into 1/2-inch rounds
1 red bell pepper, chopped into 1-inch pieces
1 yellow bell pepper, chopped into 1-inch pieces
1 medium red onion, cut into wedges
1 medium zucchini, sliced into 1/2-inch rounds
5 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
1 tablespoon fresh parsley, chopped
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika
Instructions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and thoroughly dry all vegetables. Prepare them as directed.
In a large bowl, whisk together olive oil, garlic, rosemary, thyme, salt, pepper, and paprika.
Add vegetables and toss until evenly coated.
Spread in a single layer on the baking sheet, placing potatoes cut-side down.
Roast for 35–45 minutes, flipping halfway through, until golden brown and fork-tender.
Sprinkle with fresh parsley before serving.
Notes
For extra crispiness, avoid overcrowding the pan. Use two baking sheets if necessary. Leftovers can be reheated in the oven at 400°F (200°C) for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes