This is one of those super easy combinations that uses vegetables you probably have on hand, takes minutes to throw into a roasted pan, and looks fancy enough to serve for a holiday or dinner party.

Axar.az shares information citing vitamin-sunshine website.

As I layered the vegetables into the serving dish or the photo shoot, I realized how perfect this would be as an Easter side dish. Holidays are always so rush, trying to juggle taking part in the festivities with serving a beautiful meal.

This is veggies and potatoes combined, and is so much less work than going through the process of peeling, boiling, and mashing potatoes!

Serve with ham and maybe a fruit salad. Done. Perfect holiday meal. In fact… I think I just planned our Easter dinner.

I love using red and white potatoes because the peels are so beautiful, there is no need to peel them. That’s where the good stuff is anyway. Kind of like when I was a kid and my mom used to tell me all the vitamins in bread were in the crust, so she couldn’t cut it off for me. Thanks mom. I am pretty sure that wasn’t true.

With potatoes, it is true. If you’re worried about the carbs in potatoes, leaving on the skin really helps. There is so much fiber in the peels, and most of us aren’t getting enough.

I threw in lots of veggies to keep this mix light. I recently started using leeks in my roasted veggies, and YUM! The little crunchy pieces of leek burnt to the potatoes and the bottom of the pan are where all the flavor is in this dish.