Roasted veggies with smashed potatoes for dinner 😍

Okay, so you saw my delicious roasted veggies and smashed potatoes, and I just HAD to share how easy it is to make them yourself! I promise, this isn't one of those complicated recipes. It's perfect for a weeknight when you want something healthy but don't have hours to spend in the kitchen. Here’s my go-to method for these incredible dishes. My Go-To Roasted Butternut Squash & Brussels Sprouts with Cranberry & Feta: This dish is a burst of flavor and color, and it’s surprisingly simple! What you’ll need: 1 medium butternut squash, peeled, deseeded, and cubed (about 1-inch pieces) 1 lb Brussels sprouts, trimmed and halved 2-3 tablespoons olive oil Salt and black pepper to taste 1-2 tablespoons honey (optional, for a touch of sweetness) 1/4 cup dried cranberries 2 tablespoons pumpkin seeds (or sunflower seeds) 1/4 cup crumbled feta cheese How I make it: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat everything evenly. I sometimes add a little garlic powder here too! Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Give them a stir halfway through. Once out of the oven, transfer the roasted vegetables to a serving dish. Drizzle with honey (if using), then generously scatter over the dried cranberries, pumpkin seeds, and crumbled feta cheese. It looks so vibrant and tastes even better! My Crispy Garlic Herb Smashed Potatoes: These aren't your average mashed potatoes – they’re crispy on the outside, fluffy on the inside, and packed with garlicky herb goodness. I usually use red and white potatoes for a nice mix! What you’ll need: 1.5 lbs small potatoes (like Yukon Gold, red potatoes, or baby potatoes) 3-4 cloves garlic, minced 3 tablespoons olive oil (or melted butter) 1 tablespoon fresh herbs, finely chopped (rosemary, thyme, or parsley work wonderfully) Salt and black pepper to taste How I make it: Start by boiling the potatoes. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook for about 15-20 minutes, or until they are fork-tender. Drain the potatoes really well. While they're still warm, arrange them on a baking sheet lined with parchment paper. Use the bottom of a glass or a potato masher to gently smash each potato until it’s about 1/2 inch thick. Don't worry if they break a little – that just means more crispy edges! In a small bowl, whisk together the olive oil, minced garlic, chopped fresh herbs, salt, and pepper. Brush or drizzle this flavorful mixture generously over each smashed potato. Bake in your preheated 400°F (200°C) oven for 25-35 minutes, or until they are golden brown and deliciously crispy. Sometimes I even pop them under the broiler for a minute or two at the very end for extra crispiness! Pro Tip for Variations: Feel free to swap out the veggies! Broccoli, carrots, or sweet potatoes would be amazing roasted too. For the potatoes, try different herb combinations or a sprinkle of paprika. The beauty of these easy recipes is how customizable they are. Enjoy making your own healthy and satisfying dinner!