Simply Roasted Vegetables and Potatoes
Simply Roasted Vegetables and Potatoes requires approximately 55 minutes from start to finish. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 4 and costs 62 cents per serving. This side dish has 178 calories, 6g of protein, and 4g of fat per serving. This recipe from For the Love of Cooking requires broccoli florets, carrots, garlic powder, and olive oil. 163 people have tried and liked this recipe. With a spoonacular score of 100%, this dish is spectacular. Roasted Sweet Potatoes and Vegetables, Oven-Roasted Potatoes and Vegetables, and CHICKEN CACCIATORE with ROASTED VEGETABLES and POTATOES are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup of broccoli florets
4 carrots, diced
Garlic powder, to taste
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
1/2 sweet yellow onion, diced
4 Yukon gold potatoes, diced
Equipment:
glass baking pan
baking pan
oven
Cooking instruction summary:
Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the oven and roast for 30 minutes. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until all of the veggies are fork tender. Taste and re-season with sea salt, freshly cracked pepper, and garlic powder, to taste, if needed. Serve and enjoy.
Step by step:
1. Preheat the oven to 375 degrees. Coat a glass baking dish with cooking spray.Toss the diced potatoes, carrots, and onion together with the olive oil in the prepared baking dish then season with sea salt, freshly cracked pepper, and garlic powder, to taste.
2. Place into the oven and roast for 30 minutes.
3. Remove from the oven then add the broccoli and stir together. Roast for an additional 15 minutes or until all of the veggies are fork tender. Taste and re-season with sea salt, freshly cracked pepper, and garlic powder, to taste, if needed.
4. Serve and enjoy.
Nutrition Information:
covered percent of daily need
