Roasted Potatoes with Vegetables
recipe

Crispy and flavorful roasted potatoes that pair perfectly with a variety of dishes. This recipe combines delicious Lapland fingerling potatoes, colorful vegetables, and a delightful dressing.
Preparation Time: 1 hour
Serving Size: 4-6

Ingredients:

- 1.5 kg peeled Lapland fingerling potatoes
- 300 g Brussels sprouts
- 4 large carrots
- 2 red onions
- 50 g butter (melted)
- 1/2 dl olive oil
- 1 tbsp coarse sea salt
- 1 tsp black pepper (freshly ground)
- Salt and pepper to taste
Dressing:
- 1 1/2 dl olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves (crushed)
- 2 tbsp fresh rosemary (chopped)
- 2 sprigs of rosemary

Instructions:

1. Peel the potatoes and place them in a pot of cold water. Add the seasonings and boil for about 4 minutes. Add the washed Brussels sprouts and the peeled and chopped carrots. Boil for another 4 minutes.
2. Drain everything in a colander and let it steam and dry for about 5 minutes. Dice the onions.
3. In a baking dish, add the melted butter, olive oil, and seasonings. Pour the potatoes, vegetables, and onions into the dish and mix gently.
4. Place in the oven to roast at 180°C (350°F) for about 30 minutes.
5. Mix the dressing ingredients and pour over the potatoes and vegetables. Return to the oven to roast for another 45 minutes.
6. Remove from the oven and place on paper towels to absorb any excess fat. Serve warm.

Nutritional Information (per serving):

- Calories: 250 kcal
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 12 g
- Fiber: 5 g

Reviews: 3.49 (5216 reviews) ★★★★★ share