Spring roasted veggies

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Make these spring roasted veggies and enjoy them just as they are, with a sauce on top, or serve them as a rich, flavorful side dish. 

I couldn’t wait to eat baby potatoes this year and today I finally bought some from the farmer’s market. They were great! I combined them with some other veggies and came up with this basic, very simple spring roasted veggies recipe.

Tip! Choose really small baby potatoes. They’re a lot better than the bigger ones. Also, if you want some extra crunchiness, you can fry them a little in some extra virgin olive oil in a frying pan.

You can eat these roasted veggies just as they are, or serve them as a side dish. Drizzle some sauce on top and pair them with some salad and you’ve got yourself a perfect spring meal.

I can’t wait to make this again! It was a succes 🙂 Looking forward to read your comments! 😀

Yield: 6 servings

Spring Roasted Veggies

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Make these spring roasted veggies and enjoy them just as they are, with a sauce on top, or serve them as a rich, flavorful side dish.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1,5kg (52oz) baby potatoes
• 180g (2 cups) frozen baby carrots
• greens – parsley and dill
• cherry tomatoes
• salt and pepper, to taste
• olive oil
• 1 tsp thyme
• rosemary, fresh or dry, about 1 tsp if you use dry
• Sauce, optional:
• 240g (1 cup) sour cream
• half a bunch of parsley, chopped
• 1 tsp sweet paprika

Instructions

1. Rinse the baby potatoes very well and cut them in 4 or 2, as needed.
2. Coat the oven tray in some olive oil.
3. Optional: This step is not really necessary! If you want some extra crunchiness you can fry the potatoes a little bit in some olive oil (10 minutes) and then put them in the tray,
4. Put the potatoes in the oven tray. Add baby carrots and cherry tomatoes.
5. Season with salt, pepper, rosemary and thyme.
6. Add more olive oil on top and place in oven at 200C for about 35 minutes.
7. When ready, add chopped herbs on top.
8. For the sauce:
9. Mix the sour cream with the chopped parsley and sweet paprika. Serve on top of the roasted veggies.

Nutrition Information

Yield

6
Amount Per Serving Calories 132Total Fat 11.3gCarbohydrates 5.5gProtein 2g