Oven-roasted potatoes and vegetables with Herbes de Provence (vegan)

This is a classic in my house. I make at least one big breakfast/brunch on the weekend, either delicious multigrain pancakes (using a variety of flours, like spelt, rye, buckwheat, chickpea, etc.) or eggs and roasted potatoes. Of course, the day always starts with a fresh veggie juice 🙂

I make sure to use half/half regular white-type potatoes and sweet potatoes/yams, since these are healthy and contain lots of nutrients. Again, very easy to make but tastes absolutely delicious, my husband is always asking for these! Even for dinner sometimes (who says you can’t eat breakfast at night?). Sometimes, I also add other vegetables too, like carrots, zucchini, kale, onion, spinach, etc., just to have a bit more veggies in our day.

You can roast it in the oven or in a pan, using olive oil for both. The pan is a bit quicker, but uses a lot more oil and goes to higher temperature, so I try to roast everything in the oven more often in order to retain more nutrition. I find it easier in the oven as well because it cooks by itself and gives you time to make a veggie juice and the poached egg while it’s cooking.

I made this yesterday morning (in the oven). So yummy!

ECP

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Roasted potatoes and veggies with Herbes de Provence 4 servings, 20-30 mins

• 3 medium-size white or yellow-flesh organic potatoes, washed and cut in bite-size cubes
• 2 medium-size organic sweet potatoes or yams, washed and cut in bite-size cubes
• 1 zucchini, washed and cut in bite-size chunks
• 1 carrot, washed and cut in bite-size chunks
• 1-2 Tbsp organic Herbes de Provence mix
• unrefined grey sea salt and freshly ground organic pepper to taste
• High quality organic extra-virgin cooking olive oil (I use this kind from Maison Orphée)

Simply warm up a very large pan on medium heat, add about 2-3 Tbsp of olive oil, put all the white potatoes and carrots first and let cook for 3-5 minutes without touching them. Once you’ve turn them around and they’re starting to grill, add the sweet potatoes and zucchini (they cook much faster). Continue to sauté them until cooked (12 min or so). Add the Herbes de Provence, mix and let cook for a few more minutes. Add salt and pepper (optional) and serve at once.

If baking in oven, put everything in a bowl, add about 1 Tbsp of olive oil + the herbs, mix, put on a baking sheet and bake in oven at 425F for about 20-25 minutes or until the bottom is nicely golden, then using a spatula, flip everything over, reduce temperature to 400F and continue cooking for about 10 minutes, or until nicely golden. Add sea salt and pepper to taste. Serve at once while it’s hot!

I serve this with a poached egg, and some quickly blanched spinach (dunk in boiling water for 30-45 seconds).

If you’re not sure how to poach eggs, here’s the trick: bring a pot of water to a boil (you need a lot of space, so depending on how many eggs you’re poaching, adjust the size of the pot). Add a squeeze of lemon juice or a tiny bit of apple cider vinegar, reduce the temperature to just under medium high. You want the water to be boiling but not to have big bubbles. Then carefully drop each egg one at a time in the water. Cook for about 2-3 minutes. When the white part seems cooked. Remove from the water, drain. Eat right away.