Pan Roasted Herbed Baby Potato Recipe With Vegetables
A side dish for your continental meal that is loaded with vegetables like baby potato, carrots, cauliflower and mushroom. All of these are slowly pan roasted and seasoned with dried herbs like rosemary, thyme and red chilli flakes. The combination has the right crunchiness and softness from various vegetable. Serve it along with a Roast for Sunday.
Herbed Pan Roasted Vegetables Recipe have the right combination of vegetables which makes the perfect side dish for your continental meal. The vegetables that we have tried to incorporate are button mushroom, baby potatoes, cauliflower and carrots. They not only bring out the vibrant colour in them but tastes absolutely delicious.
Every vegetable is roasted separately as each of them take different time in cooking, baby potatoes takes the highest whereas the button mushroom gets done quickly. We have tossed the vegetables with dried herbs and roasted them using extra virgin olive.
If you are looking for more continental recipe here are some :
- 200 grams Button mushrooms , stem cut
- 1 Carrot (Gajjar) , cut diagonally
- 1 cup Cauliflower (gobi) , cut into medium sized florets
- 15 Baby Potatoes , cut into half
- 10 cloves Garlic
- 1 tablespoon Dried oregano
- 1 tablespoon Dried Thyme Leaves
- 2 tablespoon Red Chilli flakes
- 8 Basil leaves , chopped
- Salt , to taste
- Olive Oil , for cooking
How to make Pan Roasted Herbed Baby Potato Recipe With Vegetables
To begin making the Herbed Pan Roasted Vegetables Recipe, Keep all the vegetables prepped and ready to roast them.
Heat a flat skillet with some olive oil, add in baby potatoes, sprinkle some salt and saute for few seconds. Cover it with the lid and leave it for 25 minutes. Keep checking at regular interval of time so that the potatoes are evenly roasted.
Once the potatoes are done keep the pan separately and let’s move on to roast cauliflower and carrot. Heat another flat skillet with oil, add cauliflower and carrot, sprinkle some salt and saute for few minutes.
Cover it with the lid and cook for 20 minutes, again keep checking at regular interval of time. Once done transfer it to a bowl.
Into the same pan, add little more olive oil, add in mushroom and garlic cloves, and sprinkle a little salt. Cover it with the lid, roast until the mushroom sweat a little, this will take about 5 minutes to get done.
Finally, keep the pan that has the roasted baby potatoes, add in roasted cauliflower, carrot, mushroom and cloves. Sprinkle seasonings like red chilli flakes, oregano, thyme, chopped basil leaves and salt and give it a toss.
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