Potato and Veggie Roast

Name: Potato and Veggie Roast
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 sweet potato; 1 Japanese potato; 1 zucchini; 1 jalapeño, chopped; 1/2 red onion, chopped lengthwise; 1 1/2 cup carrots, chopped; 3 tbsp olive oil; 1 tbsp garlic salt; 1 tbsp dry basil; cayenne pepper

LaTrā Guerra @LaTraGuerra

Tonight I did a live demonstration on Periscope and made this recipe up as I went along. Lol if you liked my Roasted Red Potatoes & Zucchini, you will love this!! 😄

LaTrā Guerra @LaTraGuerra

Tonight I did a live demonstration on Periscope and made this recipe up as I went along. Lol if you liked my Roasted Red Potatoes & Zucchini, you will love this!! 😄

Saved

Ingredients

40 mins

2 servings

1sweet potato
1Japanese potato
1zucchini
1jalapeño, chopped
1/2red onion, chopped lengthwise
1 1/2 cupcarrots, chopped
3 tbspolive oil
1 tbspgarlic salt
1 tbspdry basil
cayenne pepper

Saved

Steps

40 mins

1

Preheat oven to 450°F.
2

Cut potatoes into small chunks in shape of a pie.
3

Zucchini into moon shape.
4

Cut jalapeno into 1/2 inches pieces.
5

In a large pot boil potatoes for 5 minutes until fork tender.
6

In a large mixing bowl add chopped zucchini, red onions, jalapeños, carrots, & potatoes.
7

To that bowl sprinkle olive oil, garlic salt, dry basi, & cayenne pepper. Using a large spoon gently fold/stir potatoes and veggies, making sure that everything is coated in the oil and seasonings.
8

Place potatoes and veggies on baking sheet, and bake in the oven for 30 minutes.
9

Once done, turn oven on broil for 5 minutes.
10

Let cool for 2 minutes, and serve!