Garlic Roasted Red Potatoes and Vegetables
Elevate your weeknight dinners with this vibrant and flavorful Garlic Roasted Red Potatoes and Vegetables recipe! Packed with wholesome red potatoes, carrots, broccoli florets, and red bell peppers, this dish combines hearty textures and vibrant colors into one irresistible side. Tossed with garlic, fragrant dried rosemary and thyme, smoky paprika, and a drizzle of olive oil, these veggies roast to golden perfection in just 40 minutes, developing crispy edges and tender centers. Perfect for pairing with chicken, fish, or tofu, this easy, oven-roasted medley is a crowd-pleasing addition to any meal. Plus, it’s naturally gluten-free, vegetarian, and bursting with rich, herby flavors. Whether you're meal prepping for the week or serving a comforting homemade dinner, this recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 lbs red potatoes
- 3 medium carrots
- 2 cups broccoli florets
- 1 large red bell pepper
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Wash the red potatoes thoroughly and cut them into bite-sized cubes, leaving the skins on for added texture and flavor.
Peel the carrots and slice them into rounds approximately 1/4-inch thick.
Cut the broccoli florets into smaller, evenly sized pieces. Slice the red bell pepper into strips or bite-sized pieces.
In a large mixing bowl, combine the potatoes, carrots, broccoli, and red bell pepper.
Drizzle the olive oil over the vegetables, ensuring they are evenly coated.
Add the minced garlic, dried rosemary, dried thyme, paprika, salt, and black pepper to the bowl. Toss the vegetables thoroughly to distribute the seasoning.
Spread the seasoned vegetables out onto the prepared baking sheet in a single layer to ensure even roasting.
Roast the vegetables in the preheated oven for 35-40 minutes, stirring halfway through to ensure even browning. The potatoes should be crispy on the edges and the vegetables tender.
Remove the baking sheet from the oven and let the dish cool slightly before serving. Adjust seasoning with additional salt or pepper if needed.
Serve warm as a side dish to your favorite main course.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 28.7 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4878 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
