Description
A hearty and nutrient-dense side dish that captures the essence of rustic cooking. This sheet-pan meal features tender baby potatoes, vibrant carrots, crisp broccoli, and peppers, all roasted to perfection in a fragrant blend of garlic and dried herbs. With a satisfying golden-crisp exterior and a soft, buttery interior, this dish is a versatile addition to any table. It is perfect for busy weeknights, requiring minimal cleanup while delivering concentrated, caramelized flavors that both children and adults will enjoy.
Ingredients
1.5 lbs baby potatoes, halved
3 medium carrots, sliced diagonally
1 head broccoli, cut into florets
2 bell peppers, chopped into 1-inch pieces
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon kosher salt
0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (218°C).
In a large bowl, toss the potatoes, carrots, broccoli, and peppers with olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded to allow for proper caramelization.
Roast in the preheated oven for 40 minutes, tossing halfway through to ensure even browning.
Remove from the oven once the vegetables are fork-tender and the edges are golden brown.
Serve hot as a standalone main or a side dish.
Notes
Ensure all vegetables are cut into uniform pieces to promote even roasting. Do not overcrowd the pan; if the pan is too full, moisture will become trapped and the vegetables will steam rather than crisp. For extra golden results, ensure the potatoes are completely dry before tossing with the oil.
- Prep Time: 15
- Cook Time: 40
- Category: Meals
- Method: Roasting
- Cuisine: Contemporary American