Elevate your meal with this delightful dish of Roasted Baby Potatoes with Mixed Vegetables. Tender baby potatoes and a colorful medley of vegetables are roasted to perfection with fragrant herbs and spices, creating a healthy and flavorful side dish that’s perfect for any occasion.
Ingredients:
1 lb baby potatoes, halved
1 red bell pepper, chopped
2 cloves garlic, minced
1 yellow bell pepper, chopped
1 zucchini, sliced
2 tablespoons olive oil
1 red onion, chopped
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat Oven: Set your oven to 400°F (200°C).
Prepare Vegetables: In a large bowl, combine the halved baby potatoes, chopped bell peppers, sliced zucchini, and red onion. Add the minced garlic.
Season: Drizzle the olive oil over the vegetables and sprinkle with dried rosemary, thyme, smoked paprika, salt, and pepper. Toss well to ensure all the vegetables are coated evenly.
Roast: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
Bake: Roast in the preheated oven for 25-30 minutes, or until the baby potatoes are tender and the vegetables are slightly caramelized.
Garnish: Remove from the oven and garnish with freshly chopped parsley before serving.
Serving Tips:
Garnish for Presentation: Enhance the visual appeal and flavor by garnishing with freshly chopped parsley or a sprinkle of grated Parmesan cheese.
Pair with Main Dishes: This dish complements a variety of main courses, such as grilled chicken, roasted meats, or even a vegetarian main like stuffed bell peppers.
Serve Warm: Roasted vegetables are best enjoyed warm. Serve immediately after roasting for the best taste and texture.
Add a Dip: Consider serving with a side of ranch, garlic aioli, or a balsamic reduction for extra flavor.
Storage Tips:
Cool Before Storing: Allow the roasted vegetables to cool to room temperature before transferring them to storage containers.
Refrigeration: Store leftovers in an airtight container in the refrigerator. They will stay fresh for up to 4 days.
Freezing: For longer storage, you can freeze the roasted vegetables. Place them in a freezer-safe bag or container. They will maintain good quality for up to 3 months. However, note that freezing may alter the texture slightly.
Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness. You can also reheat in the microwave, though the vegetables may become softer.
Repurpose Leftovers: Use leftover roasted vegetables in salads, omelets, or as a topping for grain bowls to add flavor and nutrition to other meals.
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FAQs:
Can I use different vegetables in this recipe?
Yes, you can customize this recipe with your favorite vegetables. Feel free to add or substitute vegetables like carrots, sweet potatoes, or mushrooms. Just ensure the vegetables you choose have similar cooking times to ensure even roasting.
How do I ensure the potatoes are crispy?
To get crispy potatoes, make sure they are spread out in a single layer on the baking sheet, with enough space between them. Avoid overcrowding the pan, as this can cause them to steam rather than roast. Additionally, preheating the oven is crucial for achieving a crispy texture.
Can I make this dish ahead of time?
Yes, you can prepare and roast the vegetables ahead of time. Store the roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or microwave before serving. For best results, reheat in the oven to retain their crispiness.
What are some good pairings for this dish?
Roasted Baby Potatoes with Mixed Vegetables pairs well with a variety of main dishes. Try serving it alongside grilled chicken, steak, fish, or a hearty vegetarian dish like stuffed bell peppers. It also works great as a side for holiday meals or casual dinners.
Conclusion:
This Roasted Baby Potatoes with Mixed Vegetables recipe is not only simple to prepare but also packed with nutrients and vibrant flavors. The combination of tender potatoes and caramelized vegetables makes it a versatile side dish that pairs perfectly with a variety of main courses. Enjoy a hearty, wholesome dish that’s sure to please both family and guests alike!
📖 Recipe:
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Roasted Baby Potatoes with Mixed Vegetables
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy a colorful and flavorful side dish with Roasted Baby Potatoes with Mixed Vegetables. This easy recipe features tender baby potatoes and a medley of bell peppers, zucchini, and red onion, all roasted to perfection with aromatic herbs and spices. Perfect as a healthy side or a versatile addition to your meal plan.
Ingredients
1 lb baby potatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced
1 red onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the baby potatoes, bell peppers, zucchini, red onion, and garlic.
- Drizzle olive oil over the vegetables and sprinkle with rosemary, thyme, smoked paprika, salt, and pepper.
- Toss the vegetables until evenly coated.
- Spread the mixture in a single layer on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, or until potatoes are tender and vegetables are caramelized.
- Garnish with fresh parsley before serving.
Notes
For a crispier texture, ensure the vegetables are spread out in a single layer on the baking sheet.
Feel free to customize the vegetables based on your preference or seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
