{"id":1420,"date":"2014-01-27T08:45:50","date_gmt":"2014-01-27T13:45:50","guid":{"rendered":"http:\/\/eyecandypopper.com\/?p=1420"},"modified":"2019-03-02T16:25:31","modified_gmt":"2019-03-02T21:25:31","slug":"oven-roasted-potatoes-and-vegetables-with-herbes-de-provence-vegan","status":"publish","type":"post","link":"https:\/\/flexitariannutrition.com\/oven-roasted-potatoes-and-vegetables-with-herbes-de-provence-vegan\/","title":{"rendered":"Oven-roasted potatoes and vegetables with Herbes de Provence (vegan)"},"content":{"rendered":"

This is a classic in my house. I make at least one big breakfast\/brunch on the weekend, either delicious multigrain pancakes<\/a> (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 \ud83d\ude42<\/p>\n

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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.<\/p>\n

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.<\/p>\n

I made this yesterday morning (in the oven). So yummy!<\/p>\n

ECP<\/p>\n

Don’t forget to share\/pin\/like using the buttons below \ud83d\ude42<\/p>\n

Roasted potatoes and veggies with Herbes de Provence <\/strong>4 servings, 20-30 mins<\/p>\n