Herb roasted potatoes and veggies are satisfying any time of day from breakfast to dinner and even for snacks. Mix and match any assortment of your choosing. The photos here show the large assortment of veggies to choose from. A big batch can be stored in the fridge for up to a week for leftovers.
Ingredients (these are just some ideas to choose from):
Fingerling potatoes, or chopped red potatoes
Sweet potato, peeled and cubed
Yellow or red onion, chopped
Bell pepper, seeded and chopped
Seasonings to choose from (just some examples):
fresh thyme, chopped
fresh rosemary, chopped
sea salt and freshly ground black pepper
1. Preheat oven to 425 F.
2. Place chopped veggies in roasting pan, season with herbs. Cover with aluminum foil.
3. Roast in preheated oven for 35-45 minutes until tender and golden.