Friday, August 7, 2009

Golden Roasted Potatoes With Peppers & Carrots

If you want a dish that is sure to please yet easy to prepare, try Golden Roasted Potatoes With Peppers & Carrots. And make plenty of it too as it disappears rather quickly! You can use any kind of potatoes including sweet potatoes/yams.

Leftover baked potatoes work very well also - just cut them up, add the rest of the ingredients, and bake. For a delicious variation, substitute 1 Tablespoon of Sambar or Rasam powder for the thyme, rosemary, and chili flakes.

4 - 6 Servings


2 large Potatoes, cubed
2 Carrots, cut in chunks
1 Each, Assorted Bell Peppers - red, green, orange & yellow
1 large Red Onion, diced
6 sprigs fresh Thyme, strip the leaves
4 sprigs fresh Rosemary
1/2 tsp Red pepper flakes (or to taste)
Freshly ground Black Pepper
1/4 tsp Turmeric
1 tsp Sea Salt (to taste)
2 Tbsp Extra Virgin Olive Oil


Preheat oven to 400 to 450 degrees F.

Prepare a large baking pan with rim by coating with a little olive oil or cooking oil spray; the 9"x13" size works well.

Place all the vegetables in the prepared baking pan.

Sprinkle all the spices, salt, and drizzle the olive oil over the veggies.

Sprinkle the thyme leaves and rosemary sprigs over the veggies.

Stir well to mix; roast in the oven for about 40 to 45 minutes stirring every 10 minutes or so until cooked and lightly browned.

Remove from the oven and let cool slightly; remove rosemary sprigs and discard.

Serve hot.

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