Ingredients:

  • 2 pounds (900 g) baby potatoes, halved
  • 2 cups (300 g) seasonal vegetables, chopped
  • 1 tablespoon (15 ml) olive oil
  • Salt and black pepper to taste
  • 1 whole bulb of garlic
  • 1 tablespoon (15 ml) olive oil for garlic
  • Pinch of salt
  • 2 teaspoons (2 g) dried rosemary or 2 tablespoons (10 g) fresh rosemary, chopped
  • 2 teaspoons (2 g) dried thyme or 2 tablespoons (10 g) fresh thyme, chopped
  • Optional: 1 tablespoon (15 g) fresh parsley, chopped for garnish

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Slice the top off the garlic bulb and drizzle with olive oil. Wrap in foil and roast in the oven for about 30-35 minutes until soft and fragrant.
  3. In a mixing bowl, combine halved baby potatoes, chopped seasonal vegetables, olive oil, salt, and pepper. Mix well to coat.
  4. Once the garlic is roasted, squeeze out the softened garlic cloves into a small bowl and mash with a fork. Add rosemary and thyme to the garlic mixture and mix well.
  5. Stir the garlic-herb mixture into the bowl with potatoes and vegetables until evenly coated.
  6. Spread the mixture evenly on a baking sheet. Roast in the oven for 30-40 minutes, stirring halfway through, until potatoes are golden brown and tender.
  7. Garnish with chopped parsley and serve hot.