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For this recipe, you can easily swap out the broccoli and peppers for any other vegetables you have laying around!
a great alternative.
Ingredients:
1lb bag small medley potatoes of your choice
1 whole red onion
1 bell pepper of your choice
2 small heads of broccoli
5 gloves garlic, minced
2 tbsps. curry powder
1 tbsp. dried thyme
1 tbsp. dried rosemary
1 tsp. red pepper flakes
4 tbsps. Olive oil
salt & pepper to taste
juice of ¼ lemon (*optional; reserve for later)
Method:
Pre-heat your oven to 400° F
On a sheet pan, spread out aluminum foil or parchment paper to cover, then drizzle 2 tbsps of your olive oil over it, saving the rest for later
Quarter your potatoes and spread evenly over pan
Cut broccoli florets into small pieces and add to pan
Slice bell pepper & red onion thinly and add to the pan
Add minced garlic
Sprinkle curry powder, thyme, rosemary, red pepper flakes, salt and pepper over the veggies.
Using your hands, toss the veggies to coat evenly.
Add remaining olive oil and toss again to coat.
Put your veggies on the lower rack in your oven,
and roast for about 25-35 minutes, tossing every ten minutes (You’ll known they’re done once potatoes can be pierced easily with knife.)
Once roasted, plate up your veggies!
For an extra kick of flavor and acidity, squeeze your lemon over your dish and enjoy!
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