Best 2 Roasted Baby Potatoes And Vegetables Recipes

Roasted baby potatoes and vegetables are a delicious and versatile side dish that can be enjoyed with a variety of main courses. They are easy to make and can be roasted in the oven or on the grill. The best recipes for roasted baby potatoes and vegetables will include a variety of vegetables, such as carrots, broccoli, and Brussels sprouts. You can also add herbs and spices to taste. This versatile dish can be served as a side dish or as a main course. Here are some tips and tricks for creating the perfect roasted baby potatoes and vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

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: Baby potatoes are the best choice for this recipe, as they cook evenly and have a tender texture. Choose potatoes that are about 1-2 inches in diameter.
Cut the potatoes evenly: This will help them cook evenly. If the potatoes are too big, cut them in half or quarters.
Season the potatoes: With salt, pepper, and garlic powder. You can also add other spices or herbs, such as rosemary, thyme, or paprika.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside. Roast the potatoes at 425 degrees Fahrenheit for 20-25 minutes, or until they are golden brown.
Add the vegetables: About halfway through the cooking time, add the vegetables to the roasting pan. This will give them time to cook through without getting overcooked.
Serve immediately: Roasted baby potatoes and vegetables are best served hot. You can garnish them with fresh herbs, such as parsley or cilantro.

Conclusion:

Roasted baby potatoes and vegetables are a delicious and healthy side dish that can be served with a variety of main courses. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make roasted baby potatoes and vegetables that are perfect for any occasion.

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