Roasted potato salad

So I love roasted vegetables, I feel like pretty much any vegetable tastes amazing when it has been roasted in the oven with a little olive oil and some salt and pepper! So it seems only natural that I would come up with a roasted veggie salad at some point! This "salad" was absolutely scrumptious, it was filling and could either be a side dish or full meal depending on how much you make!

The beauty of this dish is that it is supremely simple, yet the taste is well rounded and wholesome!

Roast potato salad

(serves 2)

2 medium sized gold potatoes

1 small sweet potato

2-3 carrots

handful of fresh green beans

Cashews

1Tbsp chopped fresh parsley

salad dressing, I used my maple-dijon and it was delicious!

Heat your oven to about 220C/425F. 

Chop your veggies into bite-sized chunks, all of them.  Once they are chopped lay some parchment paper on a large baking sheet and put all the veggies on it. Drizzle the veggies with a little olive oil, salt and pepper and the chopped parsley, mix the veggies up so that the seasonings cover each piece. 

Your veggies should look like the above picture, give them enough breathing room so they crisp a little. Place the pan on the middle rack of your oven to they get even heat from top and bottom. 

Roast for about 30 minutes, keep an eye on them and depending how large your chunks are they may need a little less or a little more time in the oven.   I take them out when all the veggies have anice golden crisp and the potatoes are cooked through when pierced with a knife. 

When you take them out sprinkle with some cashews and drizzle with your dressing. Serve immediately.  

You can spice it up, like I did below, by adding additional fresh veggies to the mix or serve alongside a small salad? It is a very versatile and delicious dish, also a very safe potato salad that you can package up and bring to a picnic - no mayo here!!

Hope you enjoy it!
Cheers!