Market Mix Roasted Potatoes Fennel Mushrooms and Peppers
Experience the vibrant flavors of the season with this Market Mix Roasted Potatoes, Fennel, Mushrooms, and Peppers recipe—a perfect medley of golden baby potatoes, caramelized fennel, earthy cremini mushrooms, and sweet bell peppers tossed in aromatic herbs and smoky paprika. This fuss-free roasted vegetable dish is as appealing as it is versatile, requiring just 15 minutes of prep before the oven works its magic. The vegetables emerge tender and beautifully golden, infused with the rich flavors of garlic, thyme, and rosemary. Finished with a sprinkle of fresh parsley, this recipe makes an ideal side dish for any meal or a hearty vegetarian main course. With wholesome ingredients and bold flavors, this roasted vegetable mix is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 1 medium fennel bulb
- 8 ounces cremini mushrooms
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium red onion
- 3 large garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and dry the baby potatoes. Cut any larger potatoes in half to ensure even cooking. Place them in a large mixing bowl.
Trim the fennel bulb by removing the stalks and fronds. Slice the fennel bulb into thin wedges and add them to the bowl with the potatoes.
Clean the cremini mushrooms with a damp paper towel and trim any tough stems. Add the mushrooms to the bowl.
Core the red and yellow bell peppers and cut them into 1-inch pieces. Slice the red onion into wedges. Add both to the mixing bowl.
Finely mince the garlic cloves and add them to the bowl along with the olive oil, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated with the seasonings.
Spread the vegetable mixture evenly on the prepared baking sheet in a single layer to ensure even roasting.
Roast in the preheated oven for 20 minutes. Remove the tray, toss the vegetables to ensure even browning, and return to the oven for an additional 20 minutes, or until the potatoes are tender and the vegetables are caramelized.
Remove the baking sheet from the oven and let the vegetables cool for 5 minutes. Sprinkle with freshly chopped parsley for added brightness before serving.
Serve warm as a side dish or enjoy as a hearty vegetarian main course.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 28.3 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 354 mg | 27% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5858 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
