Simply Roasted Vegetables and Potatoes
I made this recipe for simply roasted vegetables 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 easy to make because I roasted it alongside the chicken, and they took little effort. It was a great way to use up the potatoes and vegetables I had in the refrigerator, and it was a delicious and easy side dish recipe.
Simply Roasted Vegetables and Potatoes
Ingredients:
- 1 tbsp olive oil
- 4 Yukon gold potatoes diced
- 4 carrots, diced
- ½ yellow onion, diced
- 1 cup of broccoli florets
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
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.
Place into the oven and roast for 30 minutes.
Remove from the oven, then add the broccoli and stir. 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.
Equipment
Ingredients
- 1 tbsp olive oil
- 4 Yukon gold potatoes diced
- 4 carrots diced
- ½ 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 baking sheet 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. 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.
Full of color and flavor, Pam! A very tasty side dish to accompany either meat or fish! XO
Love this! And it’ll definitely get me to eat my veggies!
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.
I love roasted veggies. Great mix!
This side dish steals the show.
I could totally eat this as a full meal. Roasting veggies is my fave, brings out amazing flavor!
Making this tonight to go with our salmon!
Love all the veggies in this! And those grill marks are just gorgeous!
I love stress-free sides! And this certainly is just that.
This could be by dinner all by itself, yum! 🙂
I’ve made “roasted roots” before, but never with broccoli in it! Your veggies look nice.
i’m always in need of good healthy side dishes like this. what a gorgeous bowl of veggies!
I know you’ve roasted cauliflower–doesn’t it taste so much better when roasted?
I was blown away.
Same with broccoli. Roast it with garlic and then throw it in some creamy soup.
It’s amazing how you make simple food so great– I decided to take you on your advice and go with the salmon tomorrow!
sounds delicious PAm I love this type of meals:)
I love roasted vegetables. Great combination of vegetables in this dish.
Love roasted veggies! They are my favourite side dish.
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.
no oven. used microwave, with a little water, some wine vinegar and a beef bullion cube. tasted pretty good for steamed.
Nick,
It’s great that you could adapt it to work for you. I’m glad you enjoyed the flavor.
-Pam