Ingredients for 4 servings:
- 8 medium-sized potatoes (waxy)
- 4 medium carrots
- 2 red onions
- 2 bell peppers (red / yellow)
- 150 g fresh mushrooms
- 100 g cherry tomatoes
- 3 tbsp olive oil
- 5–8 peppercorns
- 1 heaped tsp sea salt
- 1 heaped tsp dried rosemary
- a pinch of dried chili flakes
Preparation:
Preheat the oven to 200°C fan (convection).
Take 8 medium-sized waxy potatoes, peel them and cut them into even wedges. To prevent discoloration and keep them nice and juicy, place them in a bowl of cold water for now – a small but important step for the final texture.
Now turn to the remaining vegetables.
Peel 4 medium carrots and cut them into sticks about 5 cm long and 0.5 cm thick – this ensures they cook evenly with the potatoes.
Peel the 2 red onions and cut them into quarters so they become sweet and soft in the oven.
Cut the 2 bell peppers and 150 g fresh mushrooms into bite-sized pieces – large enough to have substance, small enough to blend perfectly with the potatoes.
Leave the 100 g cherry tomatoes whole – they will gently burst in the oven and release their juices.
Now comes the moment when the dish develops its character.
Add 5–8 peppercorns, 1 heaped tsp sea salt, 1 heaped tsp dried rosemary and a pinch of chili flakes to your Fresh Delights mortar grater and gently crush everything until a fine, fragrant spice blend forms. As you grind, you will notice how the aromas unfold – spicy, warm, and vibrant.
Unlike grinding or pressing, the essential oils remain locked within the torn spice particles, giving you more flavor with less quantity.
Mix the freshly crushed spices directly with 3 tbsp olive oil. The oil acts as a carrier for the aromas – capturing them and distributing them evenly over every piece of vegetable.
Drain the potatoes, place them together with the carrots, onions, peppers, mushrooms and tomatoes in a large bowl (or a sealable bag), and pour the seasoned oil over everything. Gently toss until each piece is coated, glossy, and fragrant.
Spread the mixture generously on a baking tray lined with parchment paper. Make sure nothing is too crowded – space is key for proper roasting rather than steaming.
Place the tray in the hot oven and bake for about 20 minutes. As it cooks, a warm, savory aroma will fill your kitchen. When the potatoes are tender and the edges of the vegetables are lightly browned and glistening, it’s ready.
Remove the tray from the oven, let everything rest briefly – and serve these golden, aromatic roasted potatoes and vegetables as a hearty, flavorful side that pairs perfectly with a light herb dip or your Valentine’s burgers.