Roasted Baby Potatoes and Vegetables
Transform your dinner table with this vibrant and flavorful Roasted Baby Potatoes and Vegetables recipe—a wholesome, easy-to-prepare dish that's packed with color and nutrition. Featuring tender baby potatoes, sweet carrots, crisp zucchini, and aromatic red onion, all tossed in olive oil and seasoned with garlic powder, paprika, and dried oregano, this one-pan side dish is roasted to golden perfection in just 40 minutes. Perfect as a complement to your favorite protein or as a light vegetarian meal, this recipe is ideal for busy weeknights yet elegant enough for special gatherings. Garnished with fresh parsley for a bright finish, these roasted vegetables are not only visually stunning but irresistibly delicious. Whether you’re craving crispy, caramelized textures or a comforting dose of hearty, plant-based goodness, this dish hits all the right notes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 large carrots
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium red onion
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash the baby potatoes thoroughly and cut them in half if they’re larger. Leave smaller ones whole.
Peel and slice the carrots into thin rounds, about 1/4-inch thick.
Core the red bell pepper and cut it into 1-inch chunks.
Slice the zucchini lengthwise, then into 1/2-inch thick half-moons.
Peel and cut the red onion into thick wedges.
Place all the prepared vegetables onto the lined baking sheet.
Drizzle the olive oil evenly over the vegetables.
Sprinkle the garlic powder, paprika, dried oregano, salt, and black pepper over the vegetables.
Using your hands or a spatula, toss the vegetables until they are well-coated with the seasonings and oil. Spread them into a single layer on the baking sheet.
Roast the vegetables in the preheated oven for 35-40 minutes, or until the baby potatoes are golden and fork-tender. Flip the vegetables halfway through cooking to ensure even roasting.
Remove from the oven and optionally garnish with freshly chopped parsley before serving.
Serve immediately as a side dish or enjoy on its own for a light meal.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4361 mg | 190% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 29.6 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3278 mg | 70% | |
*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.
