Description
A cozy and filling sheet pan dinner featuring roasted potatoes and mixed vegetables, seasoned with garlic and herbs for a comforting meal.
Ingredients
For the roasted vegetables
- 1.5 pounds Potatoes (gold or red) (Cut into even chunks)
- 4 to 6 cups Mixed vegetables (broccoli, carrots, bell pepper, red onion) (Use whatever veggies you have on hand)
- 3 to 4 tablespoons Olive oil (For tossing vegetables)
- 3 to 5 cloves Garlic, minced (Or 1.5 teaspoons garlic powder when rushed)
- to taste Dried herbs (rosemary, thyme, oregano, or Italian seasoning) (Add a pinch of paprika for extra flavor)
- to taste Salt and black pepper (Adjust based on preference)
- optional Paprika, lemon, grated parmesan, or melted butter (For added flavor)
Instructions
Cooking Steps
- Preheat your oven to 425°F (220°C).
- Line a sheet pan with parchment paper for easy cleanup.
- Cut potatoes and vegetables into even pieces.
- Toss potatoes with olive oil, minced garlic, dried herbs, salt, and pepper.
- Spread potatoes on the sheet pan in a single layer and roast for 15 minutes.
- While the potatoes are cooking, toss your veggies with a little olive oil, salt, pepper, and extra herbs.
- After 15 minutes, stir the potatoes and add the mixed veggies to the pan.
- Roast another 15 to 25 minutes, stirring once halfway, until potatoes are golden and veggies are browned on the edges.
- Taste a potato and adjust salt if needed.
Notes
This recipe is versatile. Feel free to swap vegetables according to what you have on hand. It’s important not to crowd the pan for crispy results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Comfort Food