Roasted Baby Potatoes and Vegetables

Studentchef's Note:

I was at a friends house helping her cook a Moroccan meal, and she needed a side dish of baby red and white potatoes and some vegetables. What I came up with, with her, was this side dish. If you find that there some potatoes larger than others (and there were in the packages she bought), cut those in half.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 10 red baby potatoes
• 10 white baby potatoes
• 1 green bell pepper, coarsely chopped
• 1 yellow bell pepper, coarsely chopped
• 2 cups cherry tomatoes
• 1 cup cremini mushroom
• 3 white pearl onions, finely chopped
• 4 tablespoons peanut oil
• 1/3 cup fresh rosemary
• 1 tablespoon dried oregano
• salt and pepper
• 4 tablespoons butter

Directions:

1. Preheat oven to 400 degrees F.
2. Combine the vegetables and seasonings in a casserole dish. Drizzle with peanut oil and bake for 30 minutes.
3. Once out of the oven add the butter and mix until butter has melted. Serve warm.

Reviews

[Andi of Longmeadow Farm]

I'm at a loss as to understand why this hasn't been reviewed, however; I am so glad I found it, in fact, it's so good, it will make my top 2012 Recipes Reviewed. This is just so spanking easy to make, and the taste? Holy SWOC! The aroma of the veggies caramelizing in the oven is just so great, you will want to make this right away. I followed this exactly, except my potatoes were bigger, so I chunked them up, as I did the onion, but no worries, this is an absolute rustic dish, that will carry you through the winter, and fill your tummy holes with goodness. Thanks, Studentchef! Made for "The Love Train" 2012