Roasted Vegetables
Year Round it doesn’t get much easier than roasting vegetables, whether it’s in the oven or on the grill. Use a combination of any vegetables you like, add some herbs and a squeeze of lemon at the end!
Roasted Vegetables
Use a sheet pan, casserole dish, aluminum foil pan, whatever you want, just make sure all the vegetables are in a single layer, more or less. Sometimes we use thyme or oregano, and include various other vegetables, such as mushrooms and carrots. It really depends on what the vegetables are accompanying and what’s in the fridge.
Ingredients
- ½ lb. (227 gr) baby potatoes, cut in half
- 6 – 8 baby peppers seeded and cut in half
- ½ cup (60 gr) red onions, cut into chunks
- 1 TBSP fresh rosemary chopped
- 2 TBSP olive oil
- ½ tsp. salt
- ¼ tsp pepper
- ¼ lemon cut into wedges
Instructions
- Pre heat oven or grill to 400.
- Place olive oil, rosemary, salt and pepper in a small dish and stir.
- Meanwhile prepare vegetables.
- Toss olive oil and vegetables until completely coated and place on cooking dish in a single layer.
- Cook for 20 minutes and then shake pan.
- Cook another 20 minutes until fork tender.
- Spritz with lemon and serve.
Notes
The best wine served with these side dish potatoes will be determined by the main entree and the vegetables you use.
Creamy potatoes and sweet charred peppers alone pair really well with a French Sancerre, the original Sauvignon Blanc or a French Beaujolais, if you prefer a red wine.
We’ve paired with:
- Chateau De Sancerre Blanc
- Julienas Famille Vincent Beaujolais