A vibrant, one-pan dish featuring golden roasted potatoes and colorful vegetables coated in garlic and fresh herbs, cooked to tender perfection.
Ingredients
Scale
1 1/2 pounds Yukon Gold potatoes, cut into chunks
2 medium carrots, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 small red onion, wedged
4 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1 tablespoon parsley
1 teaspoon lemon juice (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Cut vegetables evenly.
- Toss with olive oil, garlic, herbs, and seasonings.
- Spread on a baking sheet in a single layer.
- Roast for 25 minutes, flip, then roast another 15–20 minutes.
- Garnish with parsley and lemon juice before serving.