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Oven Roasted Vegetables: An Easy Vegetable Medley

Roasted Potatoes-Vegetables
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How to turn your garden produce into delicious wholesome oven roasted vegetables! Not only does this taste marvelous, but it is also beautiful!!!

Roasted Vegetables are wonderfully easy to make and extremely healthy!

Oven Roasted Vegetables

This dish is very simple to assemble and to roast!! And, beautiful to serve…….and, so delicious….

Roasted Potatoes, Carrots, Onions and Kale in skillet

First, you will need potatoes. I like to use new potatoes in a variety of colors. My favorites are Purple Majesty, Red Adirondacks, & Yukon Golds. These are not necessary but they do provide a lively looking mixture of color. Consider growing potatoes in your garden!

Recipe:

  • 1 1/2 to 2 pounds of freshly scrubbed and sliced small red or multi-colored potatoes
  • One cup cuts red pepper. Cut in medium-size chunks
  • 2 cups of washed and sliced carrots: slice carrots is 1/2 to 3/4 inch chunks
  • One cup washed and chopped Kale
  • One cup onion. Cut in medium size chunks or left whole if small
  • 1/4  cup of melted coconut oil Nutiva Organic Extra Virgin Coconut Oil
  • ~or 1/4 cup of Ghee Organic Valley, Ghee
  • extras can be added like 1 teaspoon of rosemary or mixed herbs

Prepare all vegetables by rinsing and then either slicing or cutting into chunks. Next, toss all ingredients (except the chopped kale which will be added during the last 15 minutes of roasting) together in a mixing bowl to thoroughly coat vegetables with the coconut oil or ghee.

Grind a sprinkling of Peppercorn Blend and Himalayan Pink Salt Pink Salt Grinder over the vegetable mixture and spoon mixture into a 9×13 baking pan or dish.

Bake for 30 minutes at 400 degrees. Stir the vegetables with a spatula to ensure even roasting. Set timer for 15 more minutes. At this point, check potatoes for tenderness by poking with a fork.

If they need further roasting, set timer for 15 more minutes. You will be adding the chopped kale at the end during the last 15 minutes of roasting time. Stir again and recheck for tenderness.

If you just want to use potatoes instead of all the other ingredients, then simply follow the recipe but leave out the carrots, onion, kale and peppers. It will still be a marvelous side dish!

small sliced red potatoes ready to be roasted in the oven

Roasted Vegetables: the perfect side dish

This is a healthy potato side dish perfect for dinners, carry-ins, picnics!!! For picnics and carry-in dinners, first, roast the vegetables in your oven and then transfer them to your Family Size Crock-Pot to keep them warm.

individual serving size meatloaf in black iron skillet

Roasted Vegetables are the perfect side with Best Easy Meatloaf Recipe 

ROASTED POTATOES PEPPERS & KALE: Oven Roasted Vegetables promo image

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Yield: 4 Servings

Roasted Potato Vegetable Medley

Roasted Potatoes-Vegetables

Delicious Hearty Potato Vegetable Medley

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 1/2 to 2 pounds of freshly scrubbed and sliced small potatoes or use multi-colored potatoes
  • One cup cuts red pepper. Cut in medium-size chunks
  • 2 cups of washed and sliced carrots: slice carrots is 1/2 to 3/4 inch chunks
  • One cup washed and chopped Kale
  • One cup onion. Cut in medium size chunks or left whole if small
  • 1/4 cup of melted coconut oil Nutiva Organic Extra Virgin Coconut Oil
  • ~or 1/4 cup of Ghee Organic Valley, Ghee
  • Extras can be added like 1 teaspoon of rosemary or mixed herbs

Instructions

  1. Preheat oven to 400 degrees.
  2. Prepare all vegetables by rinsing and then either slicing or cutting into chunks. Next, toss all ingredients (except the chopped kale which will be added during the last 15 minutes of roasting) together in a mixing bowl to thoroughly coat vegetables with the coconut oil or ghee. Grind a sprinkling of black pepper Frontier Natural Products, Peppercorn Blend and Himalayan Pink Salt Frontier Pink Salt Grinder over the vegetable mixture and spoon mixture into a 9×13 baking pan or dish.
  3. Bake for 30 minutes at 400 degrees. Stir the vegetables with a spatula to ensure even roasting. Set timer for 15 more minutes. At this point, check potatoes for tenderness by poking with at fork. If they need further roasting, set timer for 15 more minutes. You will be adding the chopped kale at the very end during the last 15 minutes of roasting time. Stir again and recheck for tenderness.
  4. This is a healthy potato side dish perfect for dinners, carry-ins, picnics!!! For picnics and carry-in dinners, first roast the vegetables in your oven
  5. and then transfer them to your Crockpot to keep them warm.

Notes

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 383Total Fat 27gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 5gCholesterol 33mgSodium 21mgCarbohydrates 34gFiber 4gSugar 6gProtein 5g

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