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Potatoes with Vegetables in the Oven

A delightful mix of roasted potatoes, carrots, cauliflower, and paprika that makes for a nutritious and colorful dish, perfect as a side or light main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Healthy, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 500 g Cauliflower (about 1.1 lbs)
  • 2-3 Medium Carrots
  • 1 piece Bell Pepper (any color)
  • 500 g Potatoes (about 1.1 lbs)
Seasonings
  • to taste Salt
  • to taste Black pepper
  • to taste Sweet peppers (chopped)
  • 2 tbsp Olive oil
  • to taste Dried parsley
  • to taste Dry garlic

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. Chop the vegetables: Cut the cauliflower, carrots, bell pepper, and potatoes into bite-sized pieces.
  3. In a large mixing bowl, combine the chopped vegetables with salt, black pepper, sweet peppers, olive oil, dried parsley, and dry garlic.
  4. Toss everything together to ensure all the vegetables are evenly coated with olive oil and seasonings.
Cooking
  1. Spread the mixture onto a baking sheet lined with parchment paper.
  2. Roast in the oven for about 25-30 minutes, making sure to stir halfway through for even cooking.
  3. Once the vegetables are tender and slightly browned, remove them from the oven and serve hot.

Notes

This dish is versatile and can be served in various ways as a side to grilled chicken, fish, or a warm salad. Drizzle with extra olive oil and sprinkle fresh herbs for added flavor. Pair with yogurt or a zesty vinaigrette.