Roasted Potatoes & Veggies With Herbs

This is a simple recipe for a side dish which goes with just about anything.

What you will need before cooking:

  • Roasting Pan
  • Olive oil
  • Potatoes 5-6 of medium size
  • 2 medium zucchini
  • 2 medium sized squash
  • Fresh Sage
  • Fresh Thyme
  • Cracked black pepper
  • Finely ground sea salt
  • Dried rosemary
  • Dried basil
  • Dried or fresh green onions
  • Small bowl
  • Basting brush

Prepping:

  • Dice potatoes into cubes
  • Slice Zucchini and squash into rounds then quarter them
  • Grab three sprigs of fresh thyme
  • 1 sprig of fresh sage
  • Oil the bottom and sides of your roasting pan with the olive oil, this will keep the potatoes from sticking to the sides.
  • Set aside a bowl for mixing your oil and herbs together

Basting/ Coating ingredients: [Make this two times, once for when it goes into the oven and the second time to baste in the middle of cooking]

  • 1 tsp of dried rosemary
  • 1 tsp of dried basil
  • 1 tsp of cracked pepper
  • 1 tsp of ground sea salt
  • 1/4 cup olive oil

Mix into a small bowl and set aside for later.

Instructions: Preheat oven to 350

  1.  Place your potatoes, zucchini, and squash into the roasting pan
  2. Coat with the mixture you made in the small bowl, making sure to coat your vegetables well with it.
  3. Place thyme and sage on top of the vegetables then place it into the oven.
  4. Cook for 15 minutes, then pull it out of the oven and baste with the second batch of herbs and oil.
  5. Cook for an addition 20 minutes or until the potatoes are tender.
  6. Remove from oven, let cool for 2 minutes, top with green onions/chives or parsley and serve.

This pairs well with chicken, pork and tuna steaks.

 

 

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