These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
3-4 Chimayó chile peppers, seeded and cut into large chunks
1 sweet onion, or 4 Tropea onions, peeled and sliced into large chunks
2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika (optional)
Sea salt and fresh ground pepper
1. Preheat oven to 425°. Place potatoes, peppers and onions in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.) Add oil and paprika and season generously with salt and pepper, toss all evenly to coat.
2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.