Elegant for a Sunday brunch or prep the veggies the night before for a quick & healthy weekday breakfast that will fuel you the entire morning.

Oven Roasted Breakfast Potatoes

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Servings 4 Prep Time 10minutes
Cook Time 20minutes
Servings 4 Prep Time 10minutes
Cook Time 20minutes
Elegant for a Sunday brunch or prep the veggies the night before for a quick & healthy weekday breakfast that will fuel you the entire morning.
Ingredients
  • 10 fingerling potatoes, quartered
  • 1 zucchini, chopped
  • 1 RealSweet® sweet onion, chopped
  • 3 mini sweet peppers, sliced
  • 1 teaspoon olive oil
  • 1 teaspoon seasoned salt
Directions
  1. Preheat oven to 400°F.
  2. Combine potatoes, zucchini, onion, peppers, oil and seasoned salt in large bowl. Mix to coat well.
  3. Add vegetables to parchment-lined baking sheet and bake 20 - 30 minutes, or until golden brown.
Tags , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 20minutes
Servings 4 Prep Time 10minutes
Cook Time 20minutes
Elegant for a Sunday brunch or prep the veggies the night before for a quick & healthy weekday breakfast that will fuel you the entire morning.
Ingredients
  • 10 fingerling potatoes, quartered
  • 1 zucchini, chopped
  • 1 RealSweet® sweet onion, chopped
  • 3 mini sweet peppers, sliced
  • 1 teaspoon olive oil
  • 1 teaspoon seasoned salt
Directions
  1. Preheat oven to 400°F.
  2. Combine potatoes, zucchini, onion, peppers, oil and seasoned salt in large bowl. Mix to coat well.
  3. Add vegetables to parchment-lined baking sheet and bake 20 - 30 minutes, or until golden brown.

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