Roasted Baby Potatoes and Vegetables |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I was at a friends house helping her cook a Moroccan meal, and she needed a side dish of baby red and white potatoes and some vegetables. What I came up with, with her, was this side dish. If you find that there some potatoes larger than others (and there were in the packages she bought), cut those in half. Ingredients:
10 red baby potatoes |
10 white baby potatoes |
1 green bell pepper, coarsely chopped |
1 yellow bell pepper, coarsely chopped |
2 cups cherry tomatoes |
1 cup cremini mushroom |
3 white pearl onions, finely chopped |
4 tablespoons peanut oil |
1/3 cup fresh rosemary |
1 tablespoon dried oregano |
salt and pepper |
4 tablespoons butter |
Directions:
1. Preheat oven to 400 degrees F.
2. Combine the vegetables and seasonings in a casserole dish. Drizzle with peanut oil and bake for 30 minutes.
3. Once out of the oven add the butter and mix until butter has melted. Serve warm.
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