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Simply Roasted Vegetables and Potatoes

Simply Roasted Vegetables and Potatoes

I wanted to roast some veggies and potatoes to pair with the Maple-Mustard Glazed Roasted Chicken and Wilted Spinach Salad with Caramelized Shallots I was serving for dinner. This side dish was super easy to make because I roasted them alongside the chicken and they took very little effort. It was a great way to use up the potatoes and veggies I had in the refrigerator and a tasty side dish to go with the roasted chicken and wilted spinach.

Simply Roasted Vegetables and Potatoes

How to Make Simply Roasted Vegetables and Potatoes

Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.

Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste.

Simply Roasted Vegetables and Potatoes

Place into the oven and roast for 30 minutes. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until the vegetables are fork-tender. Taste and re-season with sea salt freshly cracked pepper, and garlic powder, to taste, if needed. Serve and enjoy.

Simply Roasted Vegetables and Potatoes

 

Simply Roasted Vegetables and Potatoes

Simply Roasted Vegetables and Potatoes

Prep Time: 10 minutes
Cook Time: 45 minutes
Course: Sides
Cuisine: American
Servings: 4

Equipment

Ingredients

  • 1 tbsp olive oil
  • 4 Yukon gold potatoes diced
  • 4 carrots diced
  • ½ sweet yellow onion diced
  • 1 cup of broccoli florets
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste

Instructions

  • Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.
  • Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste.
  • Place into the oven and roast for 30 minutes. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until the vegetables are fork-tender. Taste and re-season with sea salt freshly cracked pepper, and garlic powder, to taste, if needed. Serve and enjoy.
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Recipe Rating




20 Comments

  1. Good looking bowl of veggies Pam. I was impressed that you roasted the chicken while ailing, but now that I see the other two dishes you made, I’m in awe.

  2. When I roast a chicken on a raised rack on my grill, I like to do something like this and place it under the chicken for the last hour or so of the cook. The dripping from the cooked chicken makes it fabulous.

  3. 4 stars
    no oven. used microwave, with a little water, some wine vinegar and a beef bullion cube. tasted pretty good for steamed.