Friday, 14 March 2014

Roasted Veggies and Potatoes


I love making this dish because it features one of my favorite spices, Spanish smoked, sweet paprika. I make this as a main vegetarian dish but you could serve it as a side as well. Great for lunch or dinner! 




What you will need

4 Yukon gold potatoes 
1 head of broccoli 
1 sweet yellow onion
1 red bell pepper
1 green bell pepper
1 yellow squash or 1 zucchini
1 tsp pepper
1 tbsp sea salt
2 tbsp olive oil
1 tsp garlic powder
1 tbsp Spanish smoked sweet paprika
1 tsp onion powder

Instructions

  1. Preheat oven to 425 degrees
  2. While oven is heating wash and rough chop all the veggies and potatoes
  3. Place potatoes and veggies on a baking sheet
  4. Pour olive oil onto mixture 
  5. Sprinkle all seasonings onto mixture
  6. Toss to coat using your hands
  7. Bake for 35-40 minutes 
  8. Enjoy! 
From the Harvest Table
Amber 


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