Baked Garlic And Rosemary Potatoes With Vegetables Recipe

About this recipe

A simple and hearty kosher dinner featuring baked chicken breasts with a medley of vegetables, perfect for a satisfying evening meal.

Ingredients

• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• - Cooks & Co Sliced Mushrooms
• 1 Kg Yellow/White Onion 1kg
• 360G Bannisters Farm Garlic & Rosemary Roasting Potatoes
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish.
2. 2. Arrange 1 organic celery stick, chopped, evenly across the bottom of the dish.
3. 3. Season the dish generously with kosher salt and black pepper.
4. 4. Peel and chop the potatoes. Spread the potatoes around the vegetables, ensuring even distribution.
5. 5. Add 1 green pepper, sliced, 1 cup of sliced mushrooms, and 1 onion, thinly sliced, over the potatoes.
6. 6. Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 45 minutes, or until the vegetables are tender.
7. 7. Remove the foil and bake for an additional 5-10 minutes to lightly brown the top, if desired.
8. 8. Serve hot and enjoy your kosher baked vegetables.