We’re making Thanksgiving Dinner a little easier here at the site & I am starting with my side dishes, including my tri-colored, roasted potatoes. At each post, just in case you didn’t catch the one before, I’m sharing how a couple of years ago I found myself resenting how much time I spent in the kitchen the ‘day of’ & how little time I spent with my family and friends. So, I decided to start applying how I was creating Real Food Fast at our home on a daily basis to the holidays. As a result, I discovered how to cut the time in the kitchen while freeing up my time to do more of what I wanted on the actual holiday. If you didn’t see it, check out my Cranberry Orange Honey Sauce Recipe by clicking here.
And, then definitely plan to give these roasted potatoes a try! They’re great for any fall meal & colorfully delicious for your Thanksgiving dinner. What’s my favorite part of this recipe? I can have the entire mixture prepped ahead of time so that on the BIG DAY I can simply toss them in a little olive oil with some spices, roast & serve. Prepping ahead some of the recipes & simplifying the process ensures that I’m not EXHAUSTED and that I get to enjoy more of the day.
My Tri-colored Roasted Potatoes & Veggies with Jodie Fitz
1 Sweet Onion
1 Sweet potato
2 white potatoes
5 – 7 mini purple potatoes
5 – 7 large carrots, orange & white combo
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon black pepper
Preheat the oven to 425 degrees.
Peel & dice the vegetables.
Toss the cut vegetables with a generous coating of olive oil.
Toss the spices with the veggies to evenly coat the vegetables with the spices.
Bake for approximately 30-40 minutes until all vegetables are soft and the edges are golden brown.
Making it Easy the Day of Thanksgiving: Peel & dice the veggies, place them in a large storage bag with a little bit of cold water a day in advance of using them. Drain the water & proceed with the rest of the recipe.