Best 2 Roasted Baby Potatoes And Vegetables Recipes

Feast your eyes on a vibrant medley of roasted baby potatoes and an array of vegetables, a symphony of flavors that will tantalize your taste buds. This delightful dish showcases tender baby potatoes, imbued with a golden-brown crispness and bursting with earthy sweetness. Alongside them, a colorful cast of vegetables takes center stage, each contributing its unique essence. Carrots, with their vibrant orange hue, lend a hint of natural sweetness, while broccoli florets add a delightful crunch and a pop of green. Green beans bring a touch of elegance and a delicate snap, while red bell peppers infuse the dish with a vibrant red hue and a touch of smoky flavor. Together, these ingredients create a harmonious balance of flavors and textures that will leave you craving more.

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ROASTED BABY POTATOES WITH VEGETABLES, LEMON, AND HERBS

Roasted Baby Potatoes with Vegetables, Lemon, and Herbs image

Baby red potatoes roasted with fresh herbs, lemons and an assortment of veggies including broccolini makes the perfect savory side dish.

Provided by HottKoko81

Categories Side Dish Vegetables Onion

Time 50m

Yield 6

Number Of Ingredients 15

Ingredients

1 pound baby red potatoes, quartered
2 tablespoons extra-virgin olive oil, or more as needed
1 bunch broccolini, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
½ leek, white and light green parts thinly sliced
½ medium onion, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 bay leaves, or more to taste
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon ground black pepper, or to taste
1 teaspoon sea salt, or to taste
1 lemon, sliced

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Fill a large saucepan with lightly salted water and bring to a boil. Add potatoes to the water and boil until only partially cooked, 3 to 4 minutes. Strain.
Heat olive oil in a large skillet over medium-high heat. Add potatoes, broccolini, green bell pepper, leek, and onion and stir. Add garlic, parsley, rosemary, bay leaves, thyme, basil, pepper, and salt. Squeeze lemon slices over the mixture in the skillet and drop them in. Saute, stirring often, for 5 minutes. Add additional olive oil as needed.
Transfer mixture to a baking sheet.
Bake in the preheated oven until potatoes are golden brown on the edges, about 12 minutes, tossing halfway through. Remove and discard lemons and bay leaves and serve immediately.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 12.3 g, Fat 4.7 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 415 mg, Sugar 3 g

ROASTED BABY POTATOES AND VEGETABLES

Roasted Baby Potatoes and Vegetables image

I was at a friends house helping her cook a Moroccan meal, and she needed a side dish of baby red and white potatoes and some vegetables. What I came up with, with her, was this side dish. If you find that there some potatoes larger than others (and there were in the packages she bought), cut those in half.

Provided by Studentchef

Categories Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

10 red baby potatoes
10 white baby potatoes
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
2 cups cherry tomatoes
1 cup cremini mushroom
3 white pearl onions, finely chopped
4 tablespoons peanut oil
1/3 cup fresh rosemary
1 tablespoon dried oregano
salt and pepper
4 tablespoons butter

Steps:

Preheat oven to 400 degrees F.
Combine the vegetables and seasonings in a casserole dish. Drizzle with peanut oil and bake for 30 minutes.
Once out of the oven add the butter and mix until butter has melted. Serve warm.

Tips:

Choose the right potatoes: Small, waxy potatoes like baby potatoes or new potatoes work best for this recipe. They hold their shape well and roast up crispy on the outside and fluffy on the inside.
Cut the potatoes evenly: This will help them cook evenly. If the potatoes are different sizes, the smaller ones will cook faster than the larger ones.
Toss the potatoes in olive oil and seasonings: This will help them brown and develop flavor. You can use any seasonings you like, but some good options include salt, pepper, garlic powder, onion powder, and paprika.
Roast the potatoes at a high temperature: This will help them get crispy on the outside. Aim for a temperature of 425 degrees Fahrenheit.
Don't overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of roast. Make sure there is enough space between the potatoes so that they can all get crispy.
Roast the potatoes until they are tender and browned: This will usually take about 20-30 minutes. You can check to see if the potatoes are done by piercing them with a fork. If the fork goes through easily, the potatoes are done.
Serve the potatoes immediately: Roasted potatoes are best served hot out of the oven. You can garnish them with fresh herbs like parsley or chives.

Conclusion:

Roasted baby potatoes and vegetables are a delicious and easy side dish that can be served with a variety of meals. They are also a great way to get your kids to eat their vegetables. With a few simple tips, you can make perfect roasted baby potatoes and vegetables every time.

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