The perfect simple sided dish is always a roasted vegetable. This recipe is super simple with only olive oil, salt and pepper. However, you can add herbs such as rosemary and thyme or even make a glaze with balsamic vinegar. It is also perfect to make a variety of vegetables if you have just a few left in the refrigerator. Roasting works well with most vegetables but it is best to cut the vegetables to approximately the same size. Also, don't cut them too small because they do shrink during the roasting.
Enjoy and let me know what combinations you put together.
Ingredients (4 Servings)
- 8 small Yukon Gold potatoes
- 1 pound small baby carrots
- 1 pound broccoli florets
- 3 tbsp olive oli
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
Directions
Photo A
Photo B
Cut the potatoes in 1 to 1 1/4 in cubes. No need to peel the potatoes. Place all the vegetables in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper. Toss well. (Photo A) Bake for 25 -35 minutes in a 400 degree oven, until all the vegetables are tender. Turn once with a spatula. (Photo B) Serve immediately.