Do you have a favorite food that you can’t get enough of? Right now, mine is capers! I want to put them on everything, including these Sicilian roasted root vegetables.
I love to read cooking magazines. To be honest, I spend enough time in front of a computer that reading the physical format is enjoyable. I keep a pen ready to write all over the pages, and mark all my favorite recipes with tags. It’s addicting.
While reading, I often find recipe inspiration from meat based recipes. As a recipe developer, sometimes swapping in vegetable proteins is easy, and sometimes… not so much.
This recipe was inspired by a skillet chicken dish. I didn’t think that chickpeas were going to get the job done this time, so I simply turned it into a side dish! Bring on the capers, and some veggies for good measure 😉
Variations to the Sicilian Roasted Root Vegetables recipe:
- Try other root veggies! I used potato and carrot, but turnips, parsnips, and sweet potatoes would all be delicious!
- Tomatoes: roasted or not? You can do it either way. The roasted tomatoes melt into the root veggies, but fresh ones would add bites of juiciness throughout!
- I add the seasonings with the tomatoes for a shorter roasting time. This prevents any tiny pieces of dried Italian seasoning from getting burnt and putting an off flavor in the dish.
Sicilian Roasted Root Vegetables
Side dish inspiration time! Sicilian roasted root vegetables with potatoes and carrots. Roast them with tomatoes and garlic, and top with capers and olives!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Side
- Cuisine: Italian
Ingredients
- 1 lb russet potatoes (1 jumbo, or 2 medium)
- 2 large carrots
- 4 tsp olive oil, divided
- 1/4 tsp sea salt
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- 1/2 tsp Italian seasoning
- 1/8 tsp red pepper flake
- 1/4 cup sliced green olives
- 2 TBS capers, drained
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400 F.
- Dice potato and carrot into 1/2 inch pieces. On a parchment lined baking sheet, toss the potato and carrot with 1 TBS olive oil and 1/4 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.
YUMM!!!
Yum! This side dish looks amazing!
Thank you Kara!
I love this combination of flavors!!!
I couldn’t agree more! Thanks Chelsey!
There’s nothing better than roasted root veggies!
I know, right?! And there are plenty of delicious options, so you can make a different style every time!
One of my favorite ways to eat vegetables is to roast them in the oven! Yum!
Roasting definitely adds to their flavor, Thanks Sonali!
Roasted root veggies are the best!
Yes! Total comfort food for me!
This looks fantastic! I could put olives on everything 😋
Me too, Olives rock!