Ingredients
Scale
- 1.5 lbs (approx. 680g) Potatoes: A mix of Yukon Gold (for creamy interior) and Russet potatoes (for crispier edges), scrubbed and cut into 1-inch cubes.
- 1 large Red Onion: Peeled and cut into 1-inch wedges. Its sweetness caramelizes beautifully.
- 2 large Carrots: Peeled and sliced into ½-inch thick rounds or diagonal cuts. They add sweetness and color.
- 1 large Bell Pepper (any color): Cored, seeded, and chopped into 1-inch pieces. Adds a pop of color and slightly sweet, tangy flavor.
- 8 oz (approx. 225g) Broccoli Florets: Cut into bite-sized pieces. Provides a lovely green and earthy notes.
- 4 cloves Garlic: Minced or thinly sliced. For that essential aromatic depth.
- 1/4 cup (60ml) Olive Oil: Extra virgin recommended, for flavor and roasting.
- 1 teaspoon Dried Rosemary: Crushed between your fingers to release its aroma.
- 1 teaspoon Dried Thyme: A classic herb that pairs wonderfully with roasted vegetables.
- 1/2 teaspoon Smoked Paprika: Adds a subtle smoky depth and beautiful color.
- 1/2 teaspoon Garlic Powder: Complements the fresh garlic for an extra savory kick.
- 1/2 teaspoon Onion Powder: Enhances the overall umami flavor.
- 1 teaspoon Sea Salt (or to taste): Coarse sea salt is ideal for drawing out moisture and seasoning.
- 1/2 teaspoon Black Pepper (freshly ground, or to taste): For a bit of spice and balance.
- Optional: 2 tablespoons Grated Parmesan Cheese: For an extra savory, cheesy crust (omit for vegan).
- Optional: Fresh Parsley or Chives: Chopped, for garnish after baking. Adds freshness.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, heavy-bottomed baking sheet (or two if necessary to avoid overcrowding) with parchment paper for easy cleanup. If you don’t use parchment, lightly grease the pan.
- Prepare Potatoes: If you have a bit of extra time and want even crispier potatoes, you can parboil them. Place the cubed potatoes in a pot of cold, salted water. Bring to a boil and cook for 5-7 minutes, just until they are slightly tender on the outside but still firm in the center. Drain them very well and let them steam dry in the colander for a few minutes. If skipping this step, proceed directly to combining with other vegetables.
- Combine Vegetables and Seasoning: In a large mixing bowl, combine the cubed potatoes (parboiled or raw), red onion wedges, carrot slices, bell pepper pieces, and broccoli florets.
- Add Aromatics and Oil: Add the minced garlic to the bowl. Drizzle everything generously with the olive oil.
- Season Generously: Sprinkle the dried rosemary, dried thyme, smoked paprika, garlic powder, onion powder, sea salt, and black pepper over the vegetables.
- Toss to Coat: Using your hands or a large spoon, toss everything together thoroughly to ensure every piece of potato and vegetable is evenly coated with oil and seasonings. This is crucial for flavor and even roasting.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet(s). It’s very important not to overcrowd the pan. If the vegetables are too close together, they will steam instead of roast, and you won’t achieve that desirable crispiness. Use two baking sheets if necessary.
- Roast: Place the baking sheet(s) in the preheated oven. Roast for 35-45 minutes, flipping the vegetables halfway through (around the 20-minute mark) with a spatula. This helps them brown and crisp up evenly on all sides.
- Check for Doneness: The bake is ready when the potatoes are golden brown and crispy on the outside and tender on the inside (easily pierced with a fork), and the other vegetables are tender-crisp and slightly caramelized at the edges.
- Optional Cheese: If using Parmesan cheese, sprinkle it over the vegetables during the last 5-10 minutes of baking, allowing it to melt and turn golden.
- Rest and Serve: Once cooked, remove the baking sheet(s) from the oven. Let the Crispy Potato Veggie Bake rest for a few minutes. Garnish with fresh chopped parsley or chives, if desired, before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 320