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Simply Roasted Vegetables and Potatoes

Simply Roasted Vegetables and Potatoes

I wanted to roast some veggies and potatoes to pair with the Maple-Mustard Glazed Roasted Chicken and Wilted Spinach Salad with Caramelized Shallots I was serving for dinner. This side dish was super easy to make because I roasted them alongside the chicken and they took very little effort. It was a great way to use up the potatoes and veggies I had in the refrigerator and a tasty side dish to go with the roasted chicken and wilted spinach.

Simply Roasted Vegetables and Potatoes

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.

Simply Roasted Vegetables and Potatoes

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.

Simply Roasted Vegetables and Potatoes

Simply Roasted Vegetables and Potatoes

Simply Roasted Vegetables and Potatoes

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 4 Yukon gold potatoes diced
  • 4 carrots diced
  • 1/2 sweet yellow onion diced
  • 1 cup of broccoli florets
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste

Instructions

  • 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.
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18 Comments

  1. Full of color and flavor, Pam! A very tasty side dish to accompany either meat or fish! XO

  2. Good looking bowl of veggies Pam. I was impressed that you roasted the chicken while ailing, but now that I see the other two dishes you made, I’m in awe.

  3. I could totally eat this as a full meal. Roasting veggies is my fave, brings out amazing flavor!

  4. Making this tonight to go with our salmon!

  5. I love stress-free sides! And this certainly is just that.

  6. I’ve made “roasted roots” before, but never with broccoli in it! Your veggies look nice.

  7. i’m always in need of good healthy side dishes like this. what a gorgeous bowl of veggies!

  8. I know you’ve roasted cauliflower–doesn’t it taste so much better when roasted?
    I was blown away.
    Same with broccoli. Roast it with garlic and then throw it in some creamy soup.

  9. It’s amazing how you make simple food so great– I decided to take you on your advice and go with the salmon tomorrow!

  10. When I roast a chicken on a raised rack on my grill, I like to do something like this and place it under the chicken for the last hour or so of the cook. The dripping from the cooked chicken makes it fabulous.