Roasted Baby Potatoes with Vegetables, Lemon, and Herbs

Baby red potatoes roasted with fresh herbs, lemons and an assortment of veggies including broccolini makes the perfect savory side dish.

Step: 1

Preheat the oven to 450 degrees F (230 degrees C).

Step: 2

Fill a large saucepan with lightly salted water and bring to a boil. Add potatoes to the water and boil until only partially cooked, 3 to 4 minutes. Strain.

Step: 3

Heat olive oil in a large skillet over medium-high heat. Add potatoes, broccolini, green bell pepper, leek, and onion and stir. Add garlic, parsley, rosemary, bay leaves, thyme, basil, pepper, and salt. Squeeze lemon slices over the mixture in the skillet and drop them in. Saute, stirring often, for 5 minutes. Add additional olive oil as needed.

Step: 4

Transfer mixture to a baking sheet.

Step: 5

Bake in the preheated oven until potatoes are golden brown on the edges, about 12 minutes, tossing halfway through. Remove and discard lemons and bay leaves and serve immediately.

Per Serving: 97 calories; protein 3.7g; carbohydrates 12.3g; fat 4.7g; sodium 415mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do double-duty .