Friday, September 2, 2011

Roasted Red Potatoes and Veggies

Fall is just around the corner. I can feel it in the air. Even though the last few days have been unseasonably warm, there is a crispness in the breeze, and there are crunchy leaves on the ground. This weather makes me think of two things...well, three, really. 1) soups and stews, 2) hot chocolate, and 3) oven roasted vegetables.

OK, I know red potatoes aren't vegetables. But, I had almost an entire bag of small red potatoes to use up. This recipe works for anything you have on hand, or in your garden. Tonight I did red potatoes, onions, carrots, and banana peppers (though bell peppers would have been great, too). I've done it in the past with zucchini. Squash and sweet potato are great additions too. I've even thrown in some green beans or wax beans. Sometimes they get a little crisp on the ends, but they are great! You really can't go wrong with oven roasted veggies.

***Roasted Red Potatoes and Veggies
10 or more small red potatoes (or about 4 regular white potatoes), enough to cover the bottom of a 9x13 baking dish, cut into eighths (my bag was a strange mixture of size B potatoes with a few larger ones thrown in)
3-4 carrots, peeled and cut into "coins"
2-3 small banana peppers, seeds removed and peppers chopped
1/2 cup chopped onion
2 Tbsp. oil
Salt and pepper

Preheat oven to 425. Place desired chopped veggies and potatoes in 9x13 baking dish. Drizzle oil over top of veggies and potatoes, stirring to coat. Generously sprinkle salt and pepper over the potato and veggie mixture. Stir well. Bake 25 minutes, stir. Bake another 20 minutes, or until potatoes (or whatever your largest veggie is) are soft and can be pierced with a fork.

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