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Serving: This dish pairs wonderfully with a side of crusty bread or a light garden salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: For best results, reheat in a toaster oven or on a skillet to maintain crispness.
Variations:
Swap Proteins: Use boneless pork chops or tofu slices for a change.
Add a Kick: Sprinkle with red pepper flakes or drizzle with sriracha before roasting.
More Veggies: Add bell peppers, cherry tomatoes, or zucchini if you have them on hand.
FAQ:
Q: Can I use frozen vegetables?
A: Yes, just be sure to thaw and pat them dry to avoid excess moisture during roasting.
Q: What’s the best substitute for baby potatoes?
A: You can use diced russet or sweet potatoes—just make sure the pieces are small for even cooking.
Q: Can this be made ahead of time?
A: Absolutely! You can prep everything in the morning and store it in the fridge. Just pop it in the oven when you’re ready to cook.
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