Oven Roasted Potatoes and Veggies

I am a huge fan of potatoes... I like them cooked pretty much every way possible, but unfortunately for me, they don't have much nutritional value.  This recipe is a great way to have your veggies and your potatoes too! This recipe is really tasty and can be used as a side or main dish. As you may know, I am a fan of making one recipe that I can use multiple times as leftovers to make different meals throughout the week. So here we go!

What you need:

Produce:

  • 2 lbs Fingerling potatoes
  • 1 Orange bell pepper
  • 1 Corn, on the cob
  • 1 tbsp Fresh dill
  • 1 Red bell pepper

Baking & Spices

  • 1 tsp Pepper
  • 1 tbsp Salt, coarse
  • 1/2 tsp Cumin

Oils & Vinegars

  • 3 tbsp Olive oil

Directions:

Preheat oven to 400F. 

Chop peppers and cut your potatoes into smaller cubes and combine all ingredients into a ziplock bag. Shake until all veggies and potatoes are coated in oil and seasonings. Lay them out in a single layer on a nonstick baking sheet. Bake for 20 minutes, toss mix, and then bake again for an additional 10-15 minutes or until browned. 

Leftover Idea:

I made a roasted veggie salad and topped it with an egg! That was a first for me and I was surprised because it was so good! It was so easy. All you need to add is arugula, then your veggie mix warmed in the microwave, and top with an over-medium cooked egg. There are many amazing flavors in tis dish and the fact that it took 5 minutes to make is a bonus! Enjoy.