Description
Roasted vegetables are a vibrant and flavorful way to enjoy seasonal produce, transforming simple ingredients into a delicious side dish. This easy recipe features tender Yukon Gold potatoes and sweet carrots, perfectly caramelized in the oven for a delightful crunch. Whether for a cozy family dinner or an elegant gathering, these roasted veggies add warmth and color to any meal. Enjoy the rich flavors and aromas that will leave your guests asking for seconds!
Ingredients
Scale
- 2 cups Yukon Gold potatoes (cubed)
- 1 cup medium-sized carrots (sliced)
- 1 cup bell peppers (mixed colors, chopped)
- 3 tbsp extra virgin olive oil
- 2 tsp fresh rosemary or thyme (chopped)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the potatoes into bite-sized cubes and slice the carrots into thin rounds. Chop the bell peppers.
- In a large mixing bowl, toss the chopped vegetables with olive oil, salt, pepper, and fresh herbs until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes until golden brown, stirring halfway through for even cooking.
- Once done, let cool slightly before serving. Garnish with additional herbs if desired.
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 150
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - Feel free to add other vegetables like zucchini or red onions for variety. - For extra flavor, experiment with seasonings such as garlic powder or smoked paprika.