Roasted Potatoes and Parsley

Roasting vegetables is such an easy side-dish for dinner or a great after-school snack!

How-to … Lightly toss chopped potatoes (I combined local sweet potatoes with white kennebec potatoes – 3 cups total) with a little bit of olive oil (1 – 2 tablespoons or so), coarse sea salt and fresh chopped parsley. Roast for about 45 minutes at 400 degrees.  Turn the veggies halfway through the cooking time. Enjoy!!

Options … You can use a variety of vegetables and spices. Substitute rosemary for the parsley or add in carrots and beets to your potatoes for a delicious combination. If your vegetable pieces are bigger, you will need to add more time to your cooking. You want your vegetables crispy, but not burnt, so don’t cut your pieces too small… (I speak from experience!)

Carrots are great for roasting
Chopped beets, carrots, and potatoes

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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