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Nutrition Facts
Serving Size 1 (537g) Recipe makes 8 servings The following items or measurements are not included below: cremini mushrooms
Calories 435
Calories from Fat 118		(27%)
Amount Per Serving		%DV
	Total Fat 13.2g	20%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 70mg		2%
Potassium 1939mg		55%
Total Carbohydrate 73.0g		24%
	Dietary Fiber 11.7g	46%
	Sugars 7.1g
Protein 8.2g		16%
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Roasted Baby Potatoes and Vegetables

Recipe #398210 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Studentchef
Nov 7, 2009

I was at a friends house helping her cook a Moroccan meal, and she needed a side dish of baby red and white potatoes and some vegetables. What I came up with, with her, was this side dish. If you find that there some potatoes larger than others (and there were in the packages she bought), cut those in half.

SERVES 8 -10 (change servings and units)

Ingredients

10 red baby potatoes
10 white baby potatoes
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
2 cups cherry tomatoes
1 cup cremini mushroom
3 white pearl onions, finely chopped
4 tablespoons peanut oil
1/3 cup fresh rosemary
1 tablespoon dried oregano
salt and pepper
4 tablespoons butter

Directions

1
Preheat oven to 400 degrees F.
2
Combine the vegetables and seasonings in a casserole dish. Drizzle with peanut oil and bake for 30 minutes.
3
Once out of the oven add the butter and mix until butter has melted. Serve warm.