My neighbor, Peter, the first Chef I ever knew, turned me on to Fingerling potaotes about 9 years ago. His favorite roasting combination was fingerlings, shallots, whole garlic cloves and fresh thyme.
brussel sprouts (halved)
I toss roasted veggies with romaine lettuce and homemead lo-cal Ceasar Dressing.....the ones that actually make it that far, lol! I also added a heaping helping to the turkey meatball and bean soup for Marks dinner tonight.
I only used potatoes because we had leftover turkey and gravy...I rarely use potaotes! But if you're not into startchy veggies like me, for instance, potatoes, rutabaga, beets, yams and squashes (buuternut), then lots of other choices like cauliflower, carrots (I used those tonight), tons of onions, celery, and broccoli....oh, or throw some apples or pears into the mix...goodness I just thought of that...yum, yum!Of course spices, spice things up. A dusting of curry powder, chili powder, red pepper flakes (another favorite of mine), fresh herbs like thyme, oregano, and rosemary, etc.
lo-cal Ceasar Dressing
1/2 plain yogurt, 1/2 mayo, lemon juice, crushed garlic, anchovy paste (or 2 anchovy filets minced), S & P
parmesan cheese optional (I rarely add it....but that's just me)