Roasted potatoes with vegetables recipe with 500g potatoes, 1 cup carrots, 1 cup mixed veggies, 2 tbsp olive oil, garlic, salt, and herbs.
Ingredients for Roasted Potatoes with Vegetables Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes | 500g | Cut into even cubes for uniform roasting |
| Carrots | 1 cup | Sliced into ½-inch pieces |
| Bell peppers (mixed colors) | 1 cup | Chopped into bite-sized pieces |
| Olive oil | 3 tbsp | Helps vegetables crisp and caramelize |
| Garlic | 4 cloves | Minced for flavor infusion |
| Dried rosemary or thyme | 1 tsp | Adds aromatic herb notes |
| Salt & black pepper | To taste | Season to preference |
How to make Roasted Potatoes with Vegetables Recipe
Prepare the vegetables
Start by washing the potatoes, carrots, and bell peppers. Cut the potatoes into evenly sized cubes and slice the carrots into similar-sized pieces. Chop the bell peppers into bite-sized chunks so everything cooks evenly.
Season the mix
In a large bowl, combine the potatoes, carrots, and bell peppers. Drizzle with olive oil and add minced garlic, dried rosemary or thyme, salt, and black pepper. Toss gently until every piece is coated evenly.
Arrange on the pan
Line a baking sheet with parchment paper or lightly grease it. Spread the vegetables in a single layer to avoid overcrowding, which helps them roast evenly.
Roast in the oven
Preheat the oven to 400°F (200°C). Place the pan in the oven and roast for 25 to 30 minutes, stirring halfway through. The potatoes should be golden and crispy, while the vegetables are tender and lightly caramelized.
Tips for Roasted Potatoes with vegetables recipe
Choose the right potatoes
Yukon Gold or baby potatoes work best because they roast evenly and develop a golden, crispy exterior without becoming mushy.
Dry before roasting
After washing, pat the potatoes completely dry. Excess moisture can make them steam instead of crisp.
Use high heat
Roast at 400°F (200°C) to get that perfect balance of tender inside and crispy outside.
Don’t overcrowd the pan
Give each piece space so the hot air can circulate. Overcrowding leads to soggy potatoes and uneven cooking.
Even seasoning
Toss vegetables and potatoes thoroughly with olive oil, garlic, herbs, salt, and pepper to ensure consistent flavor and browning.
Flip halfway
Stirring or flipping halfway through roasting helps all sides get golden and evenly cooked.
Storage and Reheating
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3–4 days | Store in an airtight container. Let vegetables cool to room temperature before sealing. |
| Freezer | Up to 2 months | Place in a freezer-safe container or bag. Label with date. Thaw overnight in the fridge before reheating. |
| Reheating in Oven | 10–15 mins | Preheat oven to 375°F (190°C). Spread veggies on a baking sheet to regain crispiness. |
| Reheating in Air Fryer | 5–7 mins | Set at 350°F (175°C) for quick crisp reheating. Shake basket halfway through. |
| Avoid Microwave | N/A | Microwaving can make potatoes soggy; use oven or air fryer instead. |
Serving Suggestions
Pair with proteins
This roasted potatoes with vegetables recipe makes a versatile side. Serve alongside grilled chicken, baked fish, or pan-seared tofu for a complete meal.
Add to bowls
Toss the roasted mix over quinoa, rice, or couscous to create a hearty, balanced grain bowl. Drizzle with a light dressing or olive oil for extra flavor.
Include sauces or dips
A dollop of garlic yogurt, tzatziki, or simple aioli complements the crispy potatoes and tender vegetables perfectly.
Make it a family meal
This dish works well for family dinners or meal prep. Serve warm straight from the oven to enjoy the crispy texture and caramelized flavors.
Nutrition for Roasted Potatoes with Vegetables Recipe
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 180 kcal | Moderate calorie side dish |
| Carbohydrates | 30g | Provides energy from potatoes and carrots |
| Protein | 3g | From vegetables |
| Fat | 6g | Healthy fat from olive oil |
| Fiber | 5g | Supports digestion and fullness |
| Sugar | 5g | Natural sugars from carrots and bell peppers |
| Sodium | 200mg | Adjustable with seasoning |
| Vitamins | A, C | From carrots and bell peppers |
| Minerals | Potassium, Iron | Important for heart and blood health |
FAQs for Roasted Potatoes with Vegetables Recipe
Q1. Can I roast potatoes and vegetables together?
Yes, as long as all pieces are cut evenly, they’ll cook perfectly at the same time.
Q2. What temperature should I roast at?
400°F (200°C) works best for crispy potatoes and tender vegetables.
Q3. Do I need to peel the potatoes?
Peeling is optional, leaving the skin adds texture and nutrients.
Q4. How long can leftovers be stored?
Keep in an airtight container in the fridge for 3 to 4 days.
Q5. Can I reheat without losing crispiness?
Yes, reheat in the oven or air fryer for best results, avoid microwaving.
