Roasted Vegetables and Potatoes with Balsamic Vinaigrette
It’s another potato day in our house! We love red and yellow potatoes, they are very filling and easy to pair with almost anything. One thing though – because it’s heavy and contains starch, you might want to pair potatoes with leafy greens and all kinds of vegetables vs meats. Starches require different digestive enzymes than proteins. Nevertheless, potatoes are full of nutrients, potassium, skin-on fiber, and B vitamins. Potassium is a powerful dietary factor that may help lower blood pressure. Potatoes also provide the carbohydrate and energy we need to perform at our best.
Recipe for roasted vegetables and potatoes
Ingredients
- 1.5 pound yellow potatoes, I used the small yellow potatoes
- 2 bell peppers cut into strips
- 1 yellow onion sliced
- 8 oz. mini bella mushrooms sliced
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Fill the boiling pot half way with water. Wash and cut the potatoes in a half, add to the pot. Cook until the potatoes are tender. Drain the water and set the potatoes aside.
- Heat the oven to 375 degrees, line a baking pan with parchment paper or aluminum foil. Arrange the vegetable evenly on the pan, season with salt and black pepper. Drizzle oil, bake for 30-40 minutes or until the vegetables are tender.
Recipe For the balsamic vinaigrette
Ingredients
- 3 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup fresh basil
- 1/2 cup cilantro
- salt and pepper to taste
Instructions
- Heat a pan with oil, toast the garlic for 20 seconds or until slightly brown. Be careful not to burn them. Remove from the heat set aside, save the oil for later.
- In a food processor, combine basil, cilantro, garlic, oil and balsamic vinegar. Season with salt and pepper. Process until finely chopped, add more oil if needed.
- In a bowl, combine potatoes and vegetables, pour the balsamic vinaigrette, stir, toss to coat.
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