Filed under: Menu Planning & Cooking
Roasted Potatoes & Veggies Recipe & Video by Debbie Block
Here’s a video and recipe for you that is not only easy, but good enough to be company worthy. Roasting potatoes this way makes a much healthier choice than fried potatoes and you’ll be amazed how good it is, too. We like it for a brunch sometimes with an omelet or for dinner alongside roasted chicken. If your rig has a convection microwave oven, this recipe works well using the convection oven setting.
To serve 4 – 6 people
About 2 lbs Fingerling potatoes, washed but leave peel on (Sometimes you can find these in white or gold, purple and red and this is so pretty to serve!)
1 large sweet potato
1 Yam (not shown in video, but yams are delicious this way)
Several carrots and parsnips
1 medium to large turnip
1 large red onion
2 TBSP Extra Virgin Olive Oil
2 tsp each, basil & oregano (use fresh if you can and add a little fresh rosemary if you like)
1 tsp garlic powder
½ tsp red pepper and paprika
Salt and fresh ground black pepper to taste
Peel everything except the potatoes. Sometimes the nice organic carrots can just be washed and not peeled. Cut everything into large bites. These potatoes may not need to be cut at all if they are smaller. Pour on olive oil and mix with your hands to coat well. Place in oiled pan, sprinkle on herbs and roast at 375 degrees for about 45 minutes. If you are expecting company, it will be fine to roast ahead and keep in a warm oven until time to serve. These are good left over for the next day, too. They should brown well, and the onions may blacken a little, but this tastes great. Happy Cooking!