ROASTED POTATOES & VEGGIES

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!