Sautéed Vegetables with Spiced Potatoes

Serve with a drizzle of balsamic vinegar or sprinkle with fresh herbs like parsley or basil for extra flavor.

Leftovers can be stored in the refrigerator for up to 3 days and reheated easily in a skillet or microwave.

Variations

You can add additional vegetables like zucchini, eggplant, or peas to the sautéed vegetables for more variety.

For a spicier kick, add a pinch of chili flakes or fresh chopped chili to the sautéed veggies.

FAQ

Can I use a different type of oil for the potatoes and vegetables?
Yes, you can substitute sunflower oil with olive oil or vegetable oil. Olive oil will add a bit of extra flavor to the vegetables.

Can I prepare the potatoes ahead of time?
Yes, you can prep the potatoes the night before and store them in the fridge. Just toss them in the spices and oil before roasting when you’re ready to cook.

This Sautéed Vegetables with Spiced Potatoes is a simple yet delicious dish that brings together the warmth of roasted potatoes and the freshness of sautéed vegetables. Perfect for any occasion!