Roasted Vegetables with Herbs

 Roasted Vegetables with Herbs 



Ingredients

1 pound baby potatoes, halved for quicker roasting

2 cups broccoli florets, for a vibrant crunch

2 large carrots, peeled and sliced

3 tablespoons olive oil, for roasting

1 teaspoon garlic powder, for a savory aroma

1 teaspoon dried Italian seasoning, for a herbaceous touch

½ teaspoon paprika, for subtle smokiness

½ teaspoon salt, or to taste

¼ teaspoon black pepper, freshly ground, for a bit of heat

Fresh parsley, chopped, for garnish


Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper for easy cleanup.

Step 2: Season the Vegetables

In a large mixing bowl, combine the halved baby potatoes, broccoli florets, and sliced carrots.

Drizzle with olive oil.

Add the garlic powder, Italian seasoning, paprika, salt, and black pepper.

Toss everything together until the vegetables are evenly coated with the seasoning.

Step 3: Arrange and Roast

Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer to ensure even cooking.

Place the baking sheet in the preheated oven and roast for 25–30 minutes, flipping the vegetables halfway through to ensure they roast evenly.

Step 4: Garnish and Serve

Once the vegetables are tender and the potatoes are golden, remove the baking sheet from the oven.

Sprinkle the roasted vegetables with fresh parsley for a pop of color and extra flavor.

Serve warm as a side dish or enjoy as a light, healthy main course.

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