Potatoes with Vegetables in the Oven are a delicious and satisfying way to get your daily dose of veggies. This dish combines the earthiness of potatoes with the sweetness of carrots, the crunch of cauliflower, and the vibrant taste of paprika, creating a flavorful medley that’s perfect for any meal. Whether you’re serving this as a side dish or as the main attraction, it’s sure to please everyone at the table.
What You’ll Need for Potatoes with Vegetables in the Oven
Before diving into this mouth-watering recipe, make sure you have all the ingredients on hand. Here’s what you’ll need:
- Cauliflower: 500 g (about 1.1 lbs)
- Carrots: 2 – 3 pcs (medium)
- Paprika: 1 pc (any color you prefer)
- Potatoes: 500 g (about 1.1 lbs)
- Salt: to taste
- Black pepper: to taste
- Sweet peppers: to taste, chopped
- Olive oil: 2 tbsp
- Dried parsley: to taste
- Dry garlic: to taste
Step-by-Step Potatoes with Vegetables in the Oven Recipe
Creating this delightful dish is easy and fun! Just follow these simple steps:
- Preheat the oven to 200°C (400°F).
- Chop the vegetables: Cut the cauliflower, carrots, paprika, and potatoes into bite-sized pieces so they roast evenly and cook thoroughly.
- Mix everything together: In a large mixing bowl, combine the chopped vegetables with salt, black pepper, sweet peppers, olive oil, dried parsley, and dry garlic.
- Toss to coat: Make sure all the vegetables are evenly coated with the olive oil and seasonings for maximum flavor.
- Prepare for roasting: Spread the mixture out on a baking sheet lined with parchment paper. This helps with easy cleanup and prevents sticking.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and slightly browned. Make sure to stir halfway through for even cooking.
- Serve hot: Once done, take them out of the oven, and they’re ready to enjoy!
How to Serve Potatoes with Vegetables in the Oven
Serving up this delightful roast is easy! Simply transfer the vegetables to a serving dish or plate them individually. They make a fantastic side dish for grilled meats, fish, or even as part of a vegetarian main course. Garnish with a sprinkle of fresh parsley to add a touch of color and flavor. For a complete meal, consider pairing this dish with a fresh salad or your favorite grain, like quinoa or rice.
Expert Tips for Potatoes with Vegetables in the Oven
Here are some helpful tips to help you get the most out of this delicious recipe:
- Mix up the vegetables: Feel free to add or substitute other veggies such as zucchini, broccoli, or butternut squash depending on your preference and what you have on hand.
- Use fresh herbs: For a burst of freshness, you can sprinkle chopped fresh herbs like thyme or rosemary over the vegetables before serving.
- Adjust the seasonings: If you like a bit of heat, consider adding a pinch of red pepper flakes to give your dish an extra kick!
Potatoes with Vegetables in the Oven: Frequently Asked Questions
1. Can I prep the vegetables ahead of time?
Yes! You can chop the vegetables a few hours in advance. Just keep them in the fridge until you’re ready to bake.
2. What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge. They can last up to 3 days.
3. Can I use frozen vegetables for this recipe?
While fresh vegetables are preferred, you can use frozen ones. Just cook them a little longer since they may release extra moisture.
Give this recipe for Potatoes with Vegetables in the Oven a try! It’s a simple, healthy, and flavorful way to enjoy your vegetables. Perfect for busy weeknights or a cozy weekend dinner. Happy cooking!
Potatoes with Vegetables in the Oven
Ingredients
Method
- Preheat the oven to 200°C (400°F).
- Chop the vegetables: Cut the cauliflower, carrots, paprika, and potatoes into bite-sized pieces.
- In a large mixing bowl, combine the chopped vegetables with salt, black pepper, sweet peppers, olive oil, dried parsley, and dry garlic.
- Toss to coat all vegetables evenly with olive oil and seasonings.
- Spread the mixture on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
- Once tender and slightly browned, remove from the oven and serve hot.