Pan-Roasted Herbed Baby Potatoes with Vegetables Recipe
This delightful Pan-Roasted Herbed Baby Potatoes with Vegetables recipe is a perfect side dish to elevate any meal. With a medley of baby potatoes, mushrooms, carrots, cauliflower, and a blend of aromatic herbs, this dish is as flavorful as it is colorful. The earthy tones of thyme and oregano blend seamlessly with the subtle heat of red chili flakes, making it a favorite for any occasion. Whether served alongside a hearty main dish or on its own, this vegetable medley is sure to become a family favorite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Button mushrooms (stems cut) | 200 grams |
| Carrot (Gajjar) – cut diagonally | 1 |
| Cauliflower (Gobi) – cut into florets | 1 cup |
| Baby potatoes – cut in half | 15 |
| Garlic cloves | 10 |
| Dried oregano | 1 tablespoon |
| Dried thyme leaves | 1 tablespoon |
| Red chili flakes | 2 tablespoons |
| Basil leaves (chopped) | 8 |
| Salt | To taste |
| Extra virgin olive oil | For cooking |
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~210 kcal |
| Protein | 4g |
| Fat | 11g |
| Carbohydrates | 25g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 500mg |
(Note: Nutritional values are approximate and may vary based on ingredient brands and preparation methods.)
Preparation Time:
- 5 minutes
Cooking Time:
- 45 minutes
Total Time:
- 50 minutes
Servings:
- 4 servings
Cuisine:
- Continental
Course:
- Side Dish
Diet:
- Vegetarian
Instructions:
-
Prep the Vegetables:
- Begin by preparing all the vegetables. Cut the baby potatoes in half, slice the carrots diagonally, separate the cauliflower into medium-sized florets, and chop the basil leaves. Set these aside for easy access during cooking.
-
Roast the Baby Potatoes:
- Heat a flat skillet over medium heat and add a drizzle of extra virgin olive oil. Once the oil is hot, add the halved baby potatoes. Season with a pinch of salt and sautรฉ them for a few seconds to coat them in the oil.
- Cover the skillet with a lid and let the potatoes cook for about 25 minutes. Stir occasionally to ensure that they are evenly roasted. Once they are golden brown and crispy on the outside and tender inside, remove the pan from the heat and set it aside.
-
Roast the Cauliflower and Carrots:
- In another skillet, heat a little more olive oil over medium heat. Add the sliced carrots and cauliflower florets, seasoning them with a pinch of salt. Sautรฉ the vegetables for a few minutes.
- Cover the skillet with a lid and cook the vegetables for about 20 minutes, checking occasionally to ensure they cook evenly. Once the cauliflower is tender and the carrots are slightly caramelized, transfer the vegetables to a bowl and set them aside.
-
Cook the Mushrooms and Garlic:
- Using the same skillet, add a bit more olive oil. Once hot, add the button mushrooms and garlic cloves, seasoning with a little salt. Stir to coat the ingredients in the oil.
- Cover the skillet and cook the mushrooms for about 5 minutes, allowing them to sweat and release their moisture. Once the mushrooms are cooked, remove the skillet from the heat.
-
Combine the Vegetables:
- Now that all the vegetables are cooked, return the skillet with the roasted baby potatoes to the stove. Add the roasted cauliflower, carrots, mushrooms, and garlic to the pan.
- Sprinkle over the red chili flakes, dried oregano, dried thyme, and chopped basil. Adjust the salt to taste and toss everything together to combine.
-
Serve:
- Serve the Pan-Roasted Herbed Baby Potatoes with Vegetables as a perfect accompaniment to your main course. This dish pairs wonderfully with French Onion Chicken or can be enjoyed on its own with a refreshing Red Wine Sangria Cocktail to complete the meal.
Tips:
- Vary the Vegetables: Feel free to swap out or add more vegetables based on what you have on hand. Zucchini, bell peppers, or even sweet potatoes can make great additions.
- Herb Variations: If you donโt have dried thyme or oregano, try using rosemary, sage, or Italian seasoning for a different flavor profile.
- Serving Suggestion: This dish works beautifully as a vegetarian side, but can also be served alongside grilled meats or roasted chicken for a well-rounded meal.
Enjoy this delightful and aromatic vegetable medley, perfect for a cozy dinner or a festive occasion. Its simple yet bold flavors, combined with the natural sweetness of roasted vegetables, make it a winner every time!
