How to Make Roasted Veggies and Mashed Potatoes (Thanksgiving pt 2) | CCC Cuisine - Ep 10

Preheat oven to 400 degrees Fahrenheit after roasting chicken at 500 degrees.

Cut petite gold potatoes in half, leaving skins on.

Fill a pot with water, add salt, and place halved potatoes in it.

Cook potatoes for 10-15 minutes until tender.

Prepare vegetables: use a bag of broccoli florets, cauliflower florets, and halved brussels sprouts.

Cut stems from mushrooms and quarter onions; cut carrots as well.

Drizzle olive oil over the raw vegetables and season with salt, pepper, and a ready-made seasoning blend.

Place vegetables on a foil-lined half sheet pan, ensuring they are evenly sized.

Roast vegetables in the oven for 10-15 minutes before adding bell peppers.

After 10-15 minutes, add cut red and green bell peppers to the pan.

Continue roasting vegetables for another 20-25 minutes until done.

Check potatoes for doneness by inserting a fork; if it goes through easily, they are done.

Drain the cooked potatoes and return them to the hot pot.

Add butter to the drained potatoes and mash using a potato masher or immersion blender.

Mix in sour cream, salt, and pepper to taste; optionally add cheese or cream cheese.

Add chopped chives to the mashed potatoes; green onions can be used as a substitute.

Serve the mashed potatoes and roasted vegetables alongside the rested chicken.

Equipment Needed

Spice Level:

Dietary