Oven roasted vegetables are so delicious and easy to serve. No matter what it is, as long as the oven is hot, there's good olive oil on hand and you season it with plenty of coarse salt and fresh ground pepper...you cannot go wrong.
HERE'S A GREAT VEGGIE COMBO
- red potatoes, cut into 1 inch pieces
- yellow onion, cut into 1 inch slices
- extra virgin olive oil
- course salt and fresh ground pepper
Heat oven to 425ºF degrees.
On a large sheet pan, drizzle enough oil to coat potatoes and onions. Use your clean hands to toss the vegetables well and coat the sheet pan, too. Spread vegetables in a single layer. Season generously with salt and pepper.
Bake for 25 to 35 minutes, until all the vegetables are tender. Midway through roasting, turn the veggies once with a metal spatula. Potatoes will have a crispy outside and remain creamy, soft on the inside. The onions just turn into a sweet & savory sidekick to the potatoes that cannot be compared.
I made this recipe for dinner tonight. They were perfect. I added a little bit of basil and used sea salt. It will definetly be on may dinner table agian and again.
Thank you, Janet!
I take about 3-4 each red potatoes and gold potatoes (not bakers), cut up with a small to medium onion, all into 1″ pieces . Put them in a baggie, sprinkle 1/2″ Parmesan cheese in there and 1/4″ veg oil. Work everything together with your hands til coated well.
Baking sheet, 375* for about 45 min., turning a couple times during the baking.
Just..can’t..be..beat.
Ooh Bella, I haven’t thought about adding Parmesan! My husband and I love adding onions to the mix, too.
Now I’ve got a meaning hankering for roasted spuds and parmesan. My mouth is watering at the thought of the cheese with the salt over the creamy potatoes.
Perfectly simple recipe for a single guy like me to prepare for Easter family dinner. Mmmm…delicious. Thanks!
Thank you, Michael! Let me know how it worked out.