Tag Archives: potatoes

Spicy Roasted Red Potatoes

I love those cute little red potatoes! Despite the longer cooking times, this is a pretty easy meal to make, and you can always get a little work done around the house while it bakes as long as you remember to swing past the oven a few times to turn them. Makes 4 to 6 servings.

12 small red potatoes cut into quarters
1/4 cup olive oil
1 teaspoon balsamic vinegar
1 tablespoon fresh rosemary
2 cloves minced garlic
dash cayenne pepper to taste
1/2 teaspoon red chili pepper flakes
freshly ground black pepper and salt to taste

Preheat oven to 400 degrees.

Mix all ingredients (except for the potatoes) in a large mixing bowl and set aside while you wash and prepare the potatoes.

Add potatoes to the olive oil mixture and toss to coat. Spread evenly on a baking sheet or pan in single layer with no overlap.

Bake uncovered for 50-60 minutes stirring every 15 minutes.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.


  • Add a handful of garlic cloves 15 minutes before the end.
  • Add a few slices of onion.
  • Experiment with other spices. Basil and oregano or sage would be good choices.
  • Naturally low-sodium and gluten-free.

More information for **TITLE** recipe:

  • Prep time: 10 min
  • Cook time: 50 min
  • Total time: 60 min

Roasted Root Vegetables

This is a great fall and winter meal when you can find a wide variety of fresh and interesting root vegetables at the local market. This recipe is really flexible and forgiving on both ingredients and cooking times, which makes it a great side dish since you don’t have to worry about having it done at exactly the same time as everything else. Makes 4 servings.

2 lbs root vegetables, peeled and cut into 1-2 inch pieces (potatoes, carrots, parsnips, turnips, celeriac, beets*, etc.)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
1 tablespoon rosemary
2 tablespoons balsamic vinegar (more or less to taste)
salt & pepper to taste
1 head garlic, separated into cloves and peeled

Heat oven to 400 degrees.

Combine the olive oil, balsamic, rosemary, salt and pepper in a large mixing bowl.

Toss the vegetables and onion (but not the garlic) with the oil and spices in the large mixing bowl. Remove from the bowl and place the root vegetables and onion in a roasting pan or cookie sheet, but do not crowd or stack the vegetables. Try to get everything in a single layer if possible, which might require an extra sheet or pan.

Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After the first 15 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.

Pictured with carrots, red potato, garnet yam, parsnip, rutabaga, golden beet and turnip.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.


  • Dinner: To make this into a main meal, serve over a bed of grains or with a side of cooked tofu or tempeh.
  • Try different combinations of vegetables and spices.
  • Add some crushed red pepper to make it a little spicy.
  • Can be easily made gluten-free and low-sodium.

* Note: if you are using red beets, you might want to put them on a separate tray for cooking unless you like having all of the vegetables turn pink.

More information for Roasted Root Vegetables recipe:

  • Prep time: 15 min
  • Cook time: 45 min
  • Total time: 60 min