Receta Roasted Vegetable Medley
Chopped potatoes, carrots, and onions are roasted in a parsley/pepper seasoning to produce a delightful side dish to any main course meal.
There is a story behind this recipe. It is actually the second part to a meatloaf recipe that I had been making for years. You shape the meatloaf into a rectangle, place it in a baking dish, and then surround it with this lovely vegetable concoction.
It wasn't until recently when Husband Man told me that after all of these years (we've been married for 14 years so yeah...do the math on that one), he disliked the meatloaf part but loved the vegetable part.
He even went as far as to say that the only reason why he ate that recipe was because of the vegetable part. Pshhh...men (I'm rolling my eyes as I type this).
After some sulking on my end about this new found news...and a few snide remarks under my breath (again, all on my end), I started thinking about the vegetable part of this recipe.
The truth of the matter was, was that he was completely right. If you took the meatloaf part out of this recipe, the vegetable part could literally stand on it's own. It could even pass as a side dish. A delicious side dish in fact.
I added a few new ingredients into the mix and presto..this recipe was born! Our daughter likes to call it potato hash and eats hers with ketchup. You can even eat it for breakfast if the mood hits you. Creamy scrambled eggs will go very well with this indeed. Perfection!
Breakfast, lunch, or as a side for dinner...you can't lose with this recipe! Husband Man really does know a thing or two about food ;)
(serves 6-8)
Ingredients:
- 1 cup sliced and peeled carrots, about an inch to 1/2 inch thick
- 1 cup chopped onion (white, yellow, or red)
- 2 medium russet potatoes, chopped
- 1/8 cup of Extra Virgin Olive Oil
- 1 tablespoon of Kosher salt
- 1/2 teaspoon of ground black pepper
- 1 tablespoon of dry parsley flakes
Directions:
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper or brush with a few strokes of olive oil.
2. In a medium sized bowl, combine the carrots, onions, and potatoes.
3. Add the olive oil, salt, pepper, and parsley flakes.
4. Mix until all the ingredients are well blended.
5. Place the vegetables onto the baking sheet.
6. Place in oven for an hour.
7. Serve warm.
Recipe Source: Adapted from part of an older recipe I came across many years ago.