Roasted Potato and Vegetable Medley

This delightful Roasted Potato and Vegetable Medley combines the earthy flavors of red and gold potatoes with the sweetness of caramelized onions, vibrant carrots, and nutritious kale. The addition of cauliflower adds a lovely texture, while celery provides a fresh crunch. This dish is a perfect side for any meal, celebrating wholesome ingredients and traditional roasting techniques with a hint of creativity.

Ingredients:

• 2 cups red potatoes, cubed
• 2 cups gold potatoes, cubed
• 1 large onion, sliced
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 cup cauliflower florets
• 2 cups kale, chopped
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the red potatoes, gold potatoes, onion, carrots, celery, and cauliflower.
3. Drizzle with olive oil and sprinkle with dried thyme, garlic powder, salt, and pepper. Toss until well coated.
4. Spread the vegetable mixture in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden, stirring halfway through.
6. In the last 5 minutes of roasting, add the chopped kale to the baking sheet, tossing it with the other vegetables.
7. Remove from the oven and serve warm.