Side dish inspiration time! Sicilian roasted root vegetables with potatoes and carrots. Roast them with tomatoes and garlic, and top with capers and olives!
Author: Alison's Allspice
Recipe type: Side
Cuisine: Italian
Serves: 4 servings
Ingredients
1 lb russet potatoes (1 jumbo, or 2 medium)
2 large carrots
4 tsp olive oil, divided
¼ tsp sea salt
1 cup cherry tomatoes, halved
3 garlic cloves, minced
½ tsp Italian seasoning
⅛ tsp red pepper flake
¼ cup sliced green olives
2 TBS capers, drained
Fresh parsley, for garnish
Instructions
Preheat oven to 400 F.
Dice potato and carrot into ½ inch pieces. On a parchment lined baking sheet, toss the potato and carrot with 1 TBS olive oil and ¼ tsp salt. Spread out evenly on the pan. Roast in the preheated oven for 15 minutes.
Meanwhile, combine cherry tomatoes, garlic, 1 tsp olive oil, Italian seasoning, and red pepper flake.
Toss potatoes and carrots, sprinkle with the tomato-garlic mixture, and bake another 10 minutes.
Transfer to a serving platter and sprinkle with green olives, capers, and fresh parsley.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/sicilian-roasted-root-vegetables/