easy, colorful roasted veggies + potatoes

As we soak up these final end-of-summer days before the autumn sets in, I have found myself wanting to spend as much time as possible outside. Taking long walks, sipping tea out on the back porch, watching the sunset, breathing in the fresh air. I particularly love those late afternoons/early evenings, when dusk sets in and the light has a magical hazy quality that seems especially magical in this transitional period between seasons.

During late autumn and wintertime, I love to cozy up in my kitchen baking or cooking. But right now, I’m in the mood for easy, throw-together meals that are still healthy and nutritious.

Enter these roasted veggies + potatoes.

This recipe comes from my mama and could not be simpler. All you have to do is chop, toss, and bake. I love how customizable it is based on whatever your favorite veggies are, or what’s in season. Plus, it looks beautiful — definitely a dish you could make for company or for a potluck and feel proud about. I think I’m gonna cook up a batch for myself tonight!

roasted veggies

easy, colorful roasted veggies + potatoes

  • 2 tbsp. olive oil
  • garlic powder
  • 1 small bag of little red potatoes
  • 2 carrots
  • 1 zucchini
  • 1 yellow squash
  • 1/2 red onion
  • any other veggies of your choosing!

1. Preheat oven to 400 degrees.

2. Chop all the veggies and potatoes into relatively equal-sized pieces.

chopped veggies

3. Pour them into a large Ziplock bag and add olive oil.

olive oil in bag

4. Zip closed and shake well until all the goodies are lightly coated with olive oil.

coating veggies in oil

5. Spread the veggies and potatoes into an even layer onto a baking tray. Sprinkle generously with garlic powder {and/or other seasonings of your choosing.}

roasted veggies on tray

6. Roast veggies for 40-45 minutes. I recommend turning the veggies over with a spatula halfway through for even cooking.

7. When the potatoes are tender, everything is done! Remove from the oven and serve warm. Top with cheese if desired.

roasted veggies meal

if you liked this post, you might also enjoy:
oven roasted pumpkin seeds
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easy sausage, veggie and potato bake

shrimp + sausage stew

Before I leave for my new adventure up north, I asked my mom to teach me how to make one of my favorite dishes of hers: shrimp + sausage stew! This soup is healthy, hearty, veggie-filled, and light enough that it works as well for dinner in the summer as it does in the winter. And turns out it’s not as tough to make as I would have guessed! Here’s the recipe. Enjoy!

my mom’s shrimp + sausage stew
– 2 tbsp olive oil
– 1 lb potatoes {my mom uses Yukon golds}
– 3 carrots
– 2 tsp minced garlic
– 1 medium onion
– 1 pkg {approx. 4-5 links} Italian-style chicken sausage
– 1/4 tsp cayenne pepper
– 2 tbsp flour
– 2 cups reduced-sodium chicken broth
– 1 lb shrimp, peeled and deveined
– 1/2 cup chopped parsley

1. Scrub the potatoes. Peel the carrots. Thinly slice the potatoes, carrots and onions. {According to my mom, this is the most intensive step of the entire recipe!}

2. In a large pot, heat the olive oil and saute the minced garlic, potatoes, onions and carrots. Season with cayenne, salt and pepper to your own taste. {Side note: your kitchen will smell AMAZING!}

3. Cook potato mixture for 15-18 minutes, until the potatoes are crisp-tender. You might have to keep stirring fairly frequently to ensure the mixture doesn’t stick to the pan. {If needed, you can always add a little water or chicken broth to unstick.}

shrimp stew 1

4. In a separate pan, cook the sausage over medium heat, turning occasionally so it doesn’t burn. Once the sausage is fully cooked, remove from pan and allow to cool on a paper towel before slicing.

sausage

5. Sprinkle flour over potato-and-veggie mixture. Add chicken broth and sausage. Bring to a boil.

stew cooking

6. Cook until potatoes are tender, about 5-8 more minutes.

7. If needed, clean and de-vein the shrimp!

shrimp

8. Add shrimp, cover and simmer 3-4 more minutes, until the shrimp are pink. {Mom’s tip: be careful not to overcook the shrimp!}

stew finished

9. Top with chopped parsley and serve. Ta da!

Optional: In my house, we love to serve this stew with freshly baked corn muffins! Yum!

corn muffins

Hope your weekend is filled with rest, relaxation, sunshine, and of course delicious eats! 🙂

What do you have on tap for this weekend?

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if you liked this recipe, you might also enjoy:
potato, sausage & veggie bake
california white chicken chili & corn muffins
blended cauliflower and potato soup