Looking for a simple, quick, and delicious side dish that complements any protein or can be enjoyed on its own? Look no further than this roasted vegetables and potatoes recipe! This vibrant dish is packed with flavor, nutrients, and minimal cleanup, making it a perfect weeknight meal solution.
Ingredients:
- Cauliflower (500g): Adds a satisfying bite and a touch of nuttiness to the roast.
- Carrots (2-3 pcs): Offer natural sweetness and a beautiful pop of color. Choose orange carrots for a classic flavor or try colorful heirloom varieties for a more vibrant dish.
- Bell Pepper (1 pc): Provides a touch of sweetness and a delightful crunch. Red, orange, or yellow bell peppers all work well in this recipe, each offering a slightly different flavor profile.
- Potatoes (500g): Hearty and filling, these starchy vegetables become tender and delicious when roasted. Use russet potatoes for a fluffier texture or Yukon Gold potatoes for a creamier result.
- Seasonings: Salt, black pepper, dried parsley, and dried garlic add depth of flavor and savory goodness to the roasted vegetables.
- Olive Oil (2 tbsp): Coats the vegetables, promoting even browning and crispy edges.
Instructions:
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Preheat and Prep (10 minutes): Preheat your oven to 200°C (400°F) to ensure it’s nice and hot when the vegetables go in for roasting. Wash and chop all the vegetables into bite-sized pieces. This ensures even cooking and allows them to roast evenly. Peeling the potatoes is optional, but it creates a smoother texture.
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Toss and Season (5 minutes): In a large bowl, toss the chopped vegetables with olive oil, salt, black pepper, dried parsley, and dried garlic. Coating the vegetables with oil and seasonings helps them roast to crispy perfection and infuses them with flavor.
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Roast to Perfection (35-40 minutes): Spread the seasoned vegetables on a baking sheet in a single layer. This allows for even heat distribution and prevents overcrowding, which can lead to steamed instead of roasted vegetables. Roast for 35-40 minutes, or until the vegetables are tender and golden brown. For even browning, flip the vegetables halfway through roasting with a spatula.
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Serve and Enjoy! These roasted vegetables and potatoes can be served hot straight from the oven, or enjoyed at room temperature. They pair well with grilled chicken, fish, or can be a satisfying vegetarian meal on their own.
More Information:
- Feel free to experiment with different vegetables! Broccoli, Brussels sprouts, asparagus, or sweet potatoes are all great additions to this recipe.
- Fresh herbs like rosemary or thyme can be used instead of dried herbs for a more vibrant flavor.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Conclusion:
This roasted vegetables and potatoes recipe is a fuss-free and flavorful way to get your daily dose of vegetables. It’s easy to customize, budget-friendly, and perfect for busy weeknights. So ditch the takeout and whip up this delicious and nutritious side dish, and enjoy the colorful bounty of roasted vegetables!