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    You are in: Home / Recipes / Roasted Baby Potatoes and Vegetables Recipe
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    Roasted Baby Potatoes and Vegetables

    Roasted Baby Potatoes and Vegetables. Photo by TeresaS

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 02, 2013


      A very nice versatile recipe. Followed Teresa's idea about the frozen pearl onions-- left them whole and the tomatoes whole. Had small potatoes but went ahead and cut them about bite size. Used a garlic flavored olive oil from TJ and omitted the butter.Had mine in oven much longer probably another 25 minutes-- only b/ c dh and I were enjoying a lovely evening and this did not burn. Served with grilled pork chops. Thanks for sharing.

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    • on October 30, 2012


      We loved...loved...this...I cut the recipe in half and used what veggies I had on bell peppers instead of yellow...frozen pearl onions which I left whole and used a lot of...and button mushrooms...I left my baby potatoes whole. The herbs really brought this dish together...It's a keeper...made for Fall PAC 2012

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    • on January 23, 2012


      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

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    Nutritional Facts for Roasted Baby Potatoes and Vegetables

    Serving Size: 1 (438 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 433.0
    Calories from Fat 118
    Total Fat 13.2 g
    Saturated Fat 4.9 g
    Cholesterol 15.2 mg
    Sodium 123.3 mg
    Total Carbohydrate 73.3 g
    Dietary Fiber 11.8 g
    Sugars 7.3 g
    Protein 8.4 g

    Ideas from


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    Pop a bottle, cook some special dishes and celebrate the season.

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