I just have to tell you about this roasted veggies side—it’s quickly become a favorite in my kitchen, and I think you’re going to love it too. Not only is it completely vegan and healthy, but it’s also incredibly versatile.
You can enjoy it for a simple lunch, a cozy dinner, or even pack it for a quick meal on your vegan day. And if you’re ever hosting at home, it’s a total crowd-pleaser—perfect for any occasion, whether it’s July 4th, Easter, Thanksgiving, or Christmas.
What I love most is how easy it is to eat and how well it pairs with so many different dishes. Think game-day buffalo dip, Asian-inspired meals like teriyaki or bang bang chicken, or even a juicy, high-protein chicken caesar or Southwest salad. You really can’t go wrong. Plus, it’s colorful, flavorful, and super satisfying, so even the pickiest eaters will reach for seconds.
Honestly, this side dish feels like the little upgrade your meals didn’t even know they needed. It’s one of those simple recipes that’s quick to prep, healthy to eat, and impressive enough to serve whenever you want to wow your friends and family.
Once you try it, I have a feeling it’ll become a regular in your rotation—you might even find yourself making it just because you want it, not just because it’s a side!
Fresh baked vegetables with potatoes, carrots, green beans, and bell peppers, seasoned with herbs and oil.
Ingredients
4 medium potatoes, cut into wedges
1 lb green beans, trimmed
3 medium carrots, peeled and sliced into sticks
1 red bell pepper (or paprika), sliced
4-6 cloves garlic, whole or roughly chopped
3 tbsp olive oil
1 tsp smoked paprika
1/2 tsp dried oregano
Salt and black pepper to taste
Fresh dill or parsley for garnish (optional)
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: In a large bowl, combine the potato wedges, green beans, carrot sticks, and red bell pepper slices. Add the whole or chopped garlic cloves to the mix.
- Season: Drizzle the olive oil over the vegetables. Sprinkle with smoked paprika, oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
- Arrange and Bake: Spread the seasoned vegetables in a single layer on a large baking sheet or in a cast-iron skillet, as shown in the image. This ensures they roast and don’t steam.
- Roast: Bake for 40-45 minutes, or until the potatoes are golden brown and tender, and the other vegetables are cooked through and slightly caramelized. You can stir the vegetables halfway through the cooking time for even browning.
- Serve: Remove from the oven. Garnish with fresh dill or parsley if desired. Serve immediately as a side dish or a light main course.
Upgrade Your Roasted Veggies with This Simple Step
Our recipe is already quick, easy, and delicious—but if you want to go a little further, here’s a simple step that can make your roasted potatoes next-level.
Customize your seasoning
if you’re not into oregano or want something more aromatic, try this rosemary seasoning—it’s bold, fragrant, and perfect if you love a herby kick.
You can even make a batch and store it at home to use for any baked or fried dishes like this.
Extra Step for the Crispiest Potatoes Ever
If you want them perfectly crispy on the outside and fluffy on the inside, you should parboil them first. Trust me—it’s a total game-changer!
Why Parboiling Works:
Boiling the potatoes briefly cooks the inside so the oven can focus on crisping the outside. No more burnt edges or undercooked centers! Plus, parboiling loosens some of the surface starch, which turns into that irresistible golden crunch when roasted. Some chefs even add a pinch of baking soda to the water to make them extra crispy.
How to Do It:
- Place your cut potatoes in cold, salted water.
- Bring to a boil, then simmer for 10–15 minutes until fork-tender but still holding their shape.
- Drain well and give them a gentle shake in the colander to rough up the edges—this creates more crispy surface.
- Let them steam dry for a few minutes before tossing with your veggies, olive oil, and seasonings.
- Then roast as usual: About 25–30 minutes, tossing halfway through, until the potatoes are golden and crispy. Keep an eye on them, since oven temperatures can vary.
The result? Crispy, fluffy, golden potatoes that are impossible not to love. Don’t skip this little step if you want to impress!
Whether you go for the first recipe or try the second one, it’s completely up to you and the time you have. Either way, you’ll end up with something delicious, healthy, and satisfying. So preheat that oven, have fun in the kitchen, and most of all—happy cooking!
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