Roasted Potato Vegetable Salad
As a lot as I love a nice potato salad, many times you gotta blend it up. Something tasy, anything fresh, anything easy. And there’s nothing simpler than a one pan meal right?? So right right here come’s Southwest Roasted Potato Salad!
Southwest Roasted Potato Salad
Easiest salad ever. No boiling, no mashing, nada. OH and healthy. Olive oil rather of mayo truly allows with calorie depend (if you’re counting 🙂 ). Toss the veggies and olive oil collectively on a roasting pan, unfold right into a single layer and depart an empty area to lay the corn at the cob. Aaaand roast. 30 minutes, take away the corn, one other 30 minutes, ideal with recent herbs and done. Like I said, Southwest Roasted Potato Salad = simplest salad ever.
Southwest Roasted Potato Salad
Notice how all of that was achieved on one pan? Excellentmetoo. Massive one pan fan here! I’m easily now not going to assert no to plenty less blank up.
Southwest Roasted Potato Salad
Oh and ps. Have Southwest Roasted Potato Salad leftovers? Perfect. Warm them up the subsequent morning with a few eggs, cheese, salsa and a tortilla to make a delicious breakfast burrito. Maybe throw a few avocado in there too simply due to the fact yuuuummm ????????.
Southwest Roasted Potato Salad
ROASTED POTATO VEGETABLE SALAD
Prep Time: 10 mins Cook Time: 1 hour Total Time: 1 hour 10 mins Yield: four 1x
PRINT
PIN
SCALE 1X2X3X
INGREDIENTS
2 lbs child red potatoes, halved
1 corn at the cob, husk on
1 red bell pepper, diced
1 orange bell pepper, diced
1 inexperienced bell pepper, diced
1/2 teaspoon cumin
1/4 teaspoon ancho chili pepper powder
1 tablespoon coarse salt
1 teaspoon pepper
1 tablespoon recent dill, minced + more roughly chopped to garnish
Green onion, thinly sliced to garnish
3 tablespoons olive oil
INSTRUCTIONS
Preheat oven to 400˚F.
Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil till coated on a roasting pan. Spread the vegetables out right into a single layer, leaving an empty area for the corn at the cob. Place the corn at the cob, husk nonetheless on, within the empty space.
Put the pan on a heart rack within the oven and bake for 30 minutes. Remove the corn at the cob and set aside. Put the pan again within the oven and cook dinner for one other 30 minutes, or till potatoes are tender.
While vegetables hold to cook, take away the husk from the corn and slice off the kernels.
When the potatoes are smooth sufficient to be pierced with a fork, take away the pan from the oven. Stir within the corn kernels and upload the ultimate recent dill and inexperienced onion to garnish.
FULL ARTICLE >>>>>>>>
Southwest Roasted Potato Salad
Easiest salad ever. No boiling, no mashing, nada. OH and healthy. Olive oil rather of mayo truly allows with calorie depend (if you’re counting 🙂 ). Toss the veggies and olive oil collectively on a roasting pan, unfold right into a single layer and depart an empty area to lay the corn at the cob. Aaaand roast. 30 minutes, take away the corn, one other 30 minutes, ideal with recent herbs and done. Like I said, Southwest Roasted Potato Salad = simplest salad ever.
Southwest Roasted Potato Salad
Notice how all of that was achieved on one pan? Excellentmetoo. Massive one pan fan here! I’m easily now not going to assert no to plenty less blank up.
Southwest Roasted Potato Salad
Oh and ps. Have Southwest Roasted Potato Salad leftovers? Perfect. Warm them up the subsequent morning with a few eggs, cheese, salsa and a tortilla to make a delicious breakfast burrito. Maybe throw a few avocado in there too simply due to the fact yuuuummm ????????.
Southwest Roasted Potato Salad
ROASTED POTATO VEGETABLE SALAD
Prep Time: 10 mins Cook Time: 1 hour Total Time: 1 hour 10 mins Yield: four 1x
PIN
SCALE 1X2X3X
INGREDIENTS
2 lbs child red potatoes, halved
1 corn at the cob, husk on
1 red bell pepper, diced
1 orange bell pepper, diced
1 inexperienced bell pepper, diced
1/2 teaspoon cumin
1/4 teaspoon ancho chili pepper powder
1 tablespoon coarse salt
1 teaspoon pepper
1 tablespoon recent dill, minced + more roughly chopped to garnish
Green onion, thinly sliced to garnish
3 tablespoons olive oil
INSTRUCTIONS
Preheat oven to 400˚F.
Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil till coated on a roasting pan. Spread the vegetables out right into a single layer, leaving an empty area for the corn at the cob. Place the corn at the cob, husk nonetheless on, within the empty space.
Put the pan on a heart rack within the oven and bake for 30 minutes. Remove the corn at the cob and set aside. Put the pan again within the oven and cook dinner for one other 30 minutes, or till potatoes are tender.
While vegetables hold to cook, take away the husk from the corn and slice off the kernels.
When the potatoes are smooth sufficient to be pierced with a fork, take away the pan from the oven. Stir within the corn kernels and upload the ultimate recent dill and inexperienced onion to garnish.
FULL ARTICLE >>>>>>>>
Post a Comment
Post a Comment