This is a super quick and easy roasted vegetable medley that only takes a few minutes to prepare and get in the oven. I chose canned potatoes and frozen broccoli, because that is what I had on hand at the time. You could totally use all fresh vegetables, just be sure to adjust your cooking time accordingly. You can also mix and match any vegetables that you have on hand. This is a good way to use up those left over veggies lurking in your fridge. This dish makes a great accompaniment to my lentil vegetable loaf, Chikn Fried Steak, and my Chicken Meatloaf. Add a side of hot, fresh gluten-free biscuits and you have a complete meal!
Oven Roasted Italian Potatoes Printer Friendly-Click Here
2 15 oz. cans whole potatoes, drained, rinsed, cut in half
3 medium carrots, peeled and cut
1 16 oz. bag frozen broccoli
1-2 tablespoons of olive oil
1 tablespoon Italian seasoning
2 tsp. dried chives
2 tsp. dried parsley
1 tsp. onion powder
salt and pepper to taste
Drain, rinse and halve the potatoes. Cut and peel the carrots. Place all the ingredients in a large bowl and mix thoroughly. Place mixture on a parchment paper lined baking pan. Bake at 400 degrees until all the vegetables are cooked tender and a light golden brown.