Description
Crispy-edged potatoes with tender carrots and charred broccoli, tossed in herbs—an effortless crowd-pleasing side.
Ingredients
- Baby potatoes
- Carrots
- Broccoli florets
- Olive oil
- Garlic cloves (minced)
- Fresh thyme or rosemary
- Salt
- Black pepper
- Paprika (optional)
- Fresh parsley (chopped)
Instructions
- Preheat oven to 425°F and line a large baking sheet.
- Halve potatoes; cut carrots into thick chunks and broccoli into florets.
- Toss vegetables with olive oil, garlic, salt, pepper, and paprika.
- Spread evenly in a single layer on the sheet.
- Roast for 25 minutes, stirring once halfway.
- Continue roasting for 10–15 minutes until potatoes are golden and broccoli edges are charred.
- Finish with fresh herbs and parsley; serve hot.
Notes
- For extra flavor, use a mix of thyme and rosemary.
- Adjust roasting time based on the size of the vegetable pieces.
- Serve as a side dish for any main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg