Roasted Baby Potatoes and Vegetables

Roasted baby potatoes and vegetables is a versatile dish that can be customized with different seasonings and herbs to suit your taste preferences.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Roasted Baby Potatoes and Vegetables

Cooking Method: Roasting Cuisine: International, Mediterranean Courses: Dinner, Main Course, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 35 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Baby Potatoes
• 200 gram Carrots
• 200 gram Bell Peppers
• 100 gram Red Onion
• 4 teaspoon Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and cut the baby potatoes into halves.
3. Peel and chop the carrots into chunks.
4. Cut the bell peppers into strips.
5. Slice the red onion.
6. In a large bowl, combine the baby potatoes, carrots, bell peppers, and red onion.
7. Drizzle olive oil over the vegetables and toss to coat.
8. Sprinkle garlic powder, dried thyme, salt, and black pepper over the vegetables and toss again.
9. Transfer the vegetables to a baking sheet and spread them out in a single layer.
10. Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy.
11. Remove from the oven and let rest for 5 minutes before serving.
12. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 36g12%

Sugars 4g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.