Roasted Baby Potatoes And Vegetables Recipes

ROASTED BABY POTATOES

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Roasted Baby Potatoes image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g

Ingredients

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

OVEN-ROASTED POTATOES AND VEGETABLES

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

Oven-Roasted Potatoes and Vegetables image

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g

Ingredients

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

OVEN ROASTED VEGETABLES

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories Side Dish Vegetables Carrots

Time 30m

Yield 8

Number Of Ingredients 7

Oven Roasted Vegetables image

Steps:

Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

Ingredients

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES

Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.

Provided by Misti_Country_Girl

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Mediterranean Roasted Potatoes and Vegetables image

Steps:

Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
Bake 10 minutes.
Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
Add basil ; toss again. Serve warm.

Nutrition Facts : Calories 132.2, Fat 3.7, SaturatedFat 0.5, Sodium 202.3, Carbohydrate 22.9, Fiber 2.9, Sugar 2.5, Protein 2.9

Ingredients

1 1/2 lbs red potatoes
1 tablespoon olive oil
1 1/2 teaspoons olive oil
1 red bell pepper
1 yellow bell peppers or 1 orange bell pepper
1 small red onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaf, chopped

ROASTED VEGETABLES

For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

Roasted Vegetables image

Steps:

Heat oven to 450°F.
In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
Roast uncovered 20 minutes, stirring once.
Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

Ingredients

3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 medium carrots, quartered crosswise, then quartered lengthwise
6 small red potatoes, cut into fourths
2 small onions, cut into 1/2-inch wedges
1 small red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1 cup grape tomatoes or cherry tomatoes

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Roasted Baby Potatoes And Vegetables Recipes

ROASTED BABY POTATOES

OVEN-ROASTED POTATOES AND VEGETABLES

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

OVEN ROASTED VEGETABLES

This versatile recipe has become a family-favorite as all types of vegetables can be used.

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Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.

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