Side dish - Roasted potatoes with vegetables recipe

Author: Lynn Prestwich  

Get Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe from Food Network Potato recipes with bell peppers are always crowd pleasers! This simple vegetable blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection.

Roasted Vegetables with Garlic and Herbs

Roasted Vegetables with Garlic and Herbs
This simple vegetable blend of potatoes, carrots and green beans is seasoned with a delicious garlic and fresh herb blend then roasted to perfection. It's an excellent go-to side dish that pairs well with just about anything!
Provided by: Jaclyn
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 1 1/4 lbs. baby red potatoes, (halved and larger ones quartered)
  • 1 lb. medium carrots, (scrubbed clean, cut into 2-inch pieces and thicker portions halved)
  • 3 Tbsp olive oil, divided
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary
  • Salt and freshly ground black pepper
  • 12 oz. green beans, (ends trimmed, halved)
  • 1 1/2 Tbsp minced garlic ((4 cloves))
Nutrition:
  • Calories: 217 kcal
  • Carbohydrate: 32 g
  • Protein: 4 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Sodium: 87 mg
  • Fiber: 6 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.
  2. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
  3. Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.
  4. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.
Notes: Garlic Herb Roasted Potatoes and Carrots, How to Make Roasted Potatoes and Carrots · Slice the potatoes and carrots, then drizzle with olive and season with dried herbs (rosemary and

HONEY ROASTED POTATOES AND CARROTS

Add this honey roasted potatoes and carrots as a side dish to your dinner menu! The sweet and Duration: 1:33

Roasted Potatoes And Veggies

Roasted Potatoes And Veggies
These roasted potatoes and veggies make a quick and easy side dish that will have your family begging for seconds!
Provided by: Lisa O'Driscoll | Fun Money Mom
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 1 bag Tasteful Selections Ruby Sensation
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 purple onion
  • 1 head of garlic
  • 1/2 tbsp rosemary
  • 1/2 tbsp thyme
  • 1/2 tbsp basil
  • 1 1/2 tbsp olive oil
Nutrition:
  • Calories: 48 calories
  • Carbohydrate: 6 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 3 grams fat
  • Fiber: 1 grams fiber
  • Protein: 1 grams protein
  • Saturated Fat: 0 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 2 milligrams sodium
  • Sugar: 2 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 2 grams unsaturated fat
How to cook:
  1. Preheat oven to 425.
  2. Cut Tasteful Selections potatoes in half
  3. Cut peppers and onions into bite size pieces
  4. Peel garlic.
  5. Mix veggies, potatoes, garlic, spices and olive oil in a large bowl.
  6. Pour potatoes and veggies onto baking sheet and bake for 20 minutes. or until potatoes are a golden brown.
  7. Serve hot and enjoy!
Notes: How To Roast Any Vegetable, General Roasting Times for Vegetables · Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them · Winter

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Get Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Recipe from Food Network
Provided by: Giada De Laurentiis Bio & Top Recipes
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 12
Ingredients:
  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
Nutrition:
  • Calories: 269 calorie
  • Fat: 13 grams
  • Saturated Fat: 2 grams
  • Cholesterol: 0 milligrams
  • Sodium: 150 milligrams
  • Carbohydrate: 37 grams
  • Fiber: 8 grams
  • Protein: 4 grams
  • Sugar: 7 grams
How to cook:
  1. Preheat oven to 400 degrees F.
  2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  3. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
Notes: Oven Roasted Vegetables: An Easy Vegetable Medley, Instructions · Preheat oven to 400 degrees. · Prepare all vegetables by rinsing and then either slicing or cutting into chunks. · Bake for 30 minutes at 400

Roasted Potatoes & Vegetables

Roasted Potatoes & Vegetables
Potato recipes with bell peppers are always crowd pleasers! Use roasted small potatoes and add other vegetables if you'd like. Recipe Courtesy of: Fun Money Mom
Provided by: Bryce Smith
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Ruby Sensation®
Number of ingredients: 9
Ingredients:
  • 24 oz. Tasteful Selections® potatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 head garlic, peeled
  • ½ tbsp. rosemary
  • ½ tbsp. basil
  • 1½ tbsp. olive oil
How to cook:
  1. Preheat oven to 425-degrees. Cut potatoes in half; cut peppers and onion into bite-size pieces. Mix potatoes, vegetables, garlic cloves, spices and olive oil in a large bowl. Pour onto baking sheet and bake for 20 minutes, or until potatoes turn a golden brown. Serve hot and enjoy!
Notes: Oven Roasted Potatoes and Vegetables, Oven Roasted Potatoes and Vegetables are a flavorful yet simple side dish. All you need are potatoes, carrots, green beans and 1 secret
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