50+ Flavorful Valentine’s Day Vegetable Recipes for Your Table

Valentine’s Day is often filled with decadent treats, indulgent desserts, and rich meals, but why not take the opportunity to embrace the natural beauty and health benefits of vegetables this year?

Whether you’re celebrating with a romantic dinner for two, a family gathering, or a friend-filled feast, vegetable-based dishes can add both elegance and nutrition to your celebration.

From heart-shaped roasted veggies to savory salads and vibrant side dishes, there are countless ways to infuse a touch of love and creativity into your Valentine’s Day meals.

In this blog, we’re sharing 50+ Valentine’s Day vegetable recipes that are not only delicious but also perfect for the occasion.

These recipes are full of flavor, nutrients, and love, ensuring your Valentine’s Day is as heartwarming as it is healthy.

50+ Flavorful Valentine’s Day Vegetable Recipes for Your Table

This Valentine’s Day, let the beauty and versatility of vegetables steal the show at your dinner table.

Whether you’re preparing a romantic dinner or a cozy meal with friends and family, these 50+ Valentine’s Day vegetable recipes will inspire you to create memorable dishes that are both nourishing and delicious.

With a wide variety of recipes to choose from—ranging from hearty sides to elegant appetizers—there’s something for every palate.

This year, celebrate love with wholesome ingredients that not only taste amazing but also support your health.

Make your Valentine’s Day meal a celebration of love, flavor, and good health with these stunning vegetable dishes.

Roasted Heart-Shaped Beet Salad

Celebrate love with this vibrant and healthy Roasted Heart-Shaped Beet Salad, perfect for a romantic Valentine’s Day dinner. Roasted beets are sliced into heart shapes, paired with fresh greens, goat cheese, and a drizzle of balsamic vinaigrette for a sweet, tangy, and earthy flavor that is both colorful and full of love.

Ingredients:

• 4 medium-sized beets, peeled
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, and baby kale)
• ½ cup crumbled goat cheese
• ¼ cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Directions:

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets in foil and roast them for 45-60 minutes until they are tender. Once roasted, peel the beets and slice them into heart shapes using a cookie cutter or carefully with a knife.
3. Heat olive oil in a small pan, then toast the walnuts over medium heat for about 3-4 minutes, shaking the pan occasionally to prevent burning.
4. In a bowl, whisk together the balsamic vinegar and honey.
5. Arrange the heart-shaped beet slices on a plate or platter, and top with the mixed greens, crumbled goat cheese, and toasted walnuts. Drizzle the balsamic honey dressing over the top and serve.

This Roasted Heart-Shaped Beet Salad is a sweet, elegant, and heart-healthy choice for a Valentine’s Day celebration. The earthy beets paired with creamy goat cheese and the nutty crunch of walnuts create a perfect balance of flavors, making this dish not only visually appealing but also a delicious and light way to enjoy a festive meal with your loved one.

Creamy Cauliflower and Spinach Risotto

This luxurious, creamy cauliflower and spinach risotto is a warming and indulgent vegetable-based dish for a cozy Valentine’s Day dinner. Cauliflower adds a velvety texture, while spinach brings a burst of color and freshness to the dish. The risotto is rich in flavor, and the delicate creaminess makes it an unforgettable main course for any romantic evening.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 ½ cups fresh spinach, chopped
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste

Directions:

1. Steam the cauliflower florets until tender, about 10-12 minutes. Once tender, blend them in a food processor until smooth. Set aside.
2. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast lightly.
4. Gradually add the vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process until the rice is al dente and creamy, about 18-20 minutes.
5. Stir in the cauliflower puree, fresh spinach, and grated Parmesan cheese. Season with salt and pepper to taste, and cook until the spinach is wilted and everything is well-combined.

The creamy cauliflower and spinach risotto is a comforting and heartwarming dish perfect for a romantic Valentine’s Day meal. The cauliflower provides an indulgent creaminess without the heaviness, while the spinach adds color and nutrition. Paired with a glass of white wine, this dish will not only delight your taste buds but will also make your Valentine’s Day dinner truly memorable.

Garlic Butter Roasted Brussels Sprouts with Pomegranate Seeds

This garlic butter roasted Brussels sprouts recipe with pomegranate seeds is a perfect Valentine’s Day side dish. The Brussels sprouts are roasted to crispy perfection, and the sweet and tangy pomegranate seeds add a burst of freshness that complements the savory garlic butter flavor. It’s an elegant, easy-to-make side that pairs beautifully with any main course.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup pomegranate seeds
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
3. While the Brussels sprouts are roasting, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for 2-3 minutes until fragrant but not browned.
4. Once the Brussels sprouts are done, toss them in the garlic butter mixture.
5. Garnish with pomegranate seeds and chopped fresh parsley for a colorful, fresh finish.

These garlic butter roasted Brussels sprouts with pomegranate seeds bring a delightful balance of flavors and textures, from the crispy Brussels sprouts to the juicy, sweet pomegranate seeds. This dish is perfect for adding a festive touch to your Valentine’s Day table. It’s simple yet sophisticated, making it a great complement to any meal. The combination of savory, sweet, and tangy elements ensures it will be a hit with your loved one.

Sweet Potato and Kale Stuffed Mushrooms

These Sweet Potato and Kale Stuffed Mushrooms are a delicious and healthy Valentine’s Day appetizer that will surely impress. The earthy mushrooms are filled with a savory mix of roasted sweet potatoes, sautéed kale, and garlic, creating a perfect balance of flavors. These bite-sized delights are both satisfying and full of nutrients, making them an ideal choice for a romantic meal.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 medium sweet potato, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh kale, chopped
• 2 cloves garlic, minced
• ½ teaspoon paprika
• 1 tablespoon grated Parmesan cheese (optional)
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed sweet potato with 1 tablespoon olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the remaining olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the kale and cook until wilted, about 3-4 minutes. Season with salt, pepper, and paprika.
4. Once the sweet potatoes are done, mash them lightly with a fork and mix them with the sautéed kale. Adjust seasoning if needed.
5. Stuff the mushroom caps with the sweet potato and kale mixture, pressing it in gently. Place the stuffed mushrooms on a baking sheet and sprinkle with grated Parmesan if desired.
6. Roast the stuffed mushrooms in the oven for 10-12 minutes, until the mushrooms are tender and the tops are golden brown. Garnish with fresh parsley before serving.

These Sweet Potato and Kale Stuffed Mushrooms are a delightful and healthy appetizer that will add color and flavor to your Valentine’s Day meal. The sweetness of the roasted sweet potatoes, combined with the savory kale and mushrooms, creates a perfect balance of textures and tastes. This dish is sure to be a crowd-pleaser and a charming start to your romantic dinner.

Roasted Carrots with Honey and Thyme

Roasted Carrots with Honey and Thyme is a simple yet elegant vegetable side dish that makes the perfect accompaniment to a Valentine’s Day dinner. The natural sweetness of the carrots is enhanced by honey and a hint of thyme, creating a savory-sweet flavor profile that will elevate any meal. The dish is easy to prepare, requiring minimal ingredients while still offering a beautiful presentation.

Ingredients:

• 6 large carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrot sticks with olive oil, honey, salt, and pepper. Arrange them in a single layer on a baking sheet.
3. Roast the carrots for 20-25 minutes, flipping them halfway through, until they are tender and caramelized at the edges.
4. Once roasted, sprinkle with fresh thyme leaves and toss to combine.
5. Garnish with fresh thyme sprigs and serve warm.

The Roasted Carrots with Honey and Thyme offer a delightful combination of sweetness and herbaceous flavor, making them a perfect side dish for Valentine’s Day. The carrots caramelize beautifully in the oven, creating a rich, savory-sweet taste that pairs well with a variety of main dishes. This simple yet elegant recipe is an excellent way to showcase the natural flavors of vegetables, making your celebration a little bit sweeter.

Lemon Garlic Roasted Asparagus

Lemon Garlic Roasted Asparagus is a quick and zesty vegetable side dish that will brighten up your Valentine’s Day table. The fresh asparagus is roasted with a fragrant garlic and lemon dressing, giving it a burst of flavor and a beautiful golden color. This recipe is light, refreshing, and full of love, making it a perfect addition to any romantic meal.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh lemon wedges for garnish

Directions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the trimmed asparagus on a baking sheet in a single layer.
3. In a small bowl, mix the olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Drizzle this mixture over the asparagus, tossing gently to coat.
4. Roast the asparagus for 12-15 minutes, or until tender and slightly crispy on the ends.
5. Serve the roasted asparagus with fresh lemon wedges on the side for an added citrus burst.

Lemon Garlic Roasted Asparagus is a light and flavorful side dish that’s perfect for a Valentine’s Day meal. The combination of garlic and lemon brightens the natural flavor of the asparagus, creating a dish that is both fragrant and refreshing. This easy-to-make side will complement any entrée and is sure to bring a touch of elegance to your romantic evening.

Creamy Avocado and Tomato Salad

This Creamy Avocado and Tomato Salad is a refreshing, heart-healthy side dish that perfectly complements any Valentine’s Day meal. The creamy avocado pairs beautifully with the juicy, sweet tomatoes, while a light lemon dressing enhances the fresh flavors. The addition of red onion and fresh herbs brings a vibrant, colorful touch to your dinner table, making this dish both a treat for the taste buds and the eyes.

Ingredients:

• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the diced avocado, halved cherry tomatoes, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
3. Drizzle the dressing over the avocado and tomato mixture and toss gently to coat.
4. Sprinkle chopped cilantro over the top and serve immediately.

The Creamy Avocado and Tomato Salad is a bright, creamy, and refreshing dish that will add a delightful touch to your Valentine’s Day celebration. The richness of the avocado and the sweetness of the tomatoes, combined with the zesty lemon dressing, create a perfect balance of flavors. It’s an easy, yet sophisticated salad that’s bound to be a hit at any romantic dinner gathering.

Grilled Zucchini and Bell Pepper Skewers

Grilled Zucchini and Bell Pepper Skewers are a colorful and savory side dish that makes for a perfect Valentine’s Day treat. The natural sweetness of bell peppers, combined with the mild flavor of grilled zucchini, creates a satisfying and healthy addition to any romantic meal. Tossed with olive oil, garlic, and fresh herbs, these skewers are bursting with flavor and make a wonderful, light side dish.

Ingredients:

• 2 zucchinis, sliced into thick rounds
• 2 bell peppers (any color), cut into chunks
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Directions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the zucchini rounds and bell pepper chunks with olive oil, minced garlic, salt, pepper, and fresh basil.
3. Thread the zucchini and bell pepper pieces onto skewers, alternating between the two vegetables.
4. Grill the skewers for 4-5 minutes on each side, until the vegetables are tender and have grill marks.
5. Serve the skewers warm, garnished with additional fresh basil if desired.

These Grilled Zucchini and Bell Pepper Skewers are a simple yet flavorful vegetable side dish that’s ideal for a Valentine’s Day meal. The smoky grilled flavors, combined with the sweetness of bell peppers and the earthiness of zucchini, offer a beautiful balance. These skewers are perfect for sharing, making them an excellent choice for a romantic dinner that’s both healthy and satisfying.

Roasted Broccoli with Lemon Parmesan

Roasted Broccoli with Lemon Parmesan is a flavorful and easy-to-make vegetable dish that brings out the best in this nutritious vegetable. Roasting broccoli enhances its natural sweetness while the tangy lemon and nutty Parmesan cheese add layers of flavor. This dish is perfect for a cozy Valentine’s Day meal, offering a light yet satisfying side that pairs beautifully with any main course.

Ingredients:

• 1 lb broccoli florets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Zest of 1 lemon
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli florets with olive oil, lemon juice, salt, and pepper. Spread the florets evenly on a baking sheet.
3. Roast the broccoli in the oven for 15-20 minutes, flipping halfway through, until the edges are crispy and the stems are tender.
4. Remove the broccoli from the oven and sprinkle with lemon zest and grated Parmesan cheese.
5. Serve warm, garnished with additional Parmesan if desired.

Roasted Broccoli with Lemon Parmesan is a simple yet elegant vegetable dish that’s perfect for Valentine’s Day. The bright, zesty lemon enhances the roasted broccoli’s natural flavor, while the Parmesan adds a touch of savory richness. This dish is light, healthy, and full of love—making it a great side to any romantic dinner. It’s an easy way to add a burst of flavor and color to your celebration.

Pomegranate-Glazed Brussels Sprouts

Pomegranate-Glazed Brussels Sprouts bring a festive, tangy twist to this often-overlooked vegetable. Roasted until crispy on the outside and tender on the inside, the Brussels sprouts are drizzled with a sweet and tart pomegranate glaze that adds a burst of flavor. The seeds of pomegranate not only add texture but also make the dish vibrant and visually stunning—perfect for a Valentine’s Day dinner that is as beautiful as it is delicious.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons pomegranate molasses
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar
• ¼ cup pomegranate seeds, for garnish
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer.
3. Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden and crispy.
4. While the Brussels sprouts are roasting, combine the pomegranate molasses, honey, and balsamic vinegar in a small saucepan. Heat over medium-low heat, stirring occasionally, until the glaze thickens, about 5 minutes.
5. Once the Brussels sprouts are done, drizzle the pomegranate glaze over them. Garnish with pomegranate seeds and fresh parsley before serving.

These Pomegranate-Glazed Brussels Sprouts offer a sweet, tart contrast to the rich, earthy flavor of roasted Brussels sprouts. The pomegranate glaze adds a festive touch, making this dish a beautiful and flavorful addition to your Valentine’s Day dinner. Not only does it taste amazing, but the burst of pomegranate seeds brings an element of surprise and sophistication, making it an unforgettable side dish.

Heart-Shaped Roasted Beet and Goat Cheese Salad

This Heart-Shaped Roasted Beet and Goat Cheese Salad is perfect for Valentine’s Day, combining earthy roasted beets with the creamy tang of goat cheese in a stunning heart-shaped presentation. Tossed with fresh arugula and dressed in a light vinaigrette, this salad is not only visually appealing but also a delightful mix of flavors. It’s a sophisticated and romantic starter that will win anyone’s heart.

Ingredients:

• 3 medium beets, peeled and roasted
• 4 cups arugula
• ½ cup goat cheese, crumbled
• ¼ cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). Wrap the beets in foil and roast them for 45-60 minutes, or until tender. Once done, let them cool, then peel and slice them into thin rounds.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. On a large platter, arrange the arugula in a heart shape.
4. Layer the roasted beet slices in the center, forming a heart shape. Sprinkle the goat cheese and toasted walnuts over the salad.
5. Drizzle the dressing over the salad just before serving.

This Heart-Shaped Roasted Beet and Goat Cheese Salad is an ideal Valentine’s Day starter, as it not only looks stunning but also provides a wonderful contrast of flavors. The earthiness of the beets pairs perfectly with the creamy goat cheese and the peppery arugula, while the walnuts add a crunchy texture. This dish is a beautiful, healthy, and romantic way to start any Valentine’s Day meal.

Grilled Sweet Potato and Asparagus Salad

This Grilled Sweet Potato and Asparagus Salad is a colorful, hearty, and healthy dish perfect for a Valentine’s Day celebration. The smoky-sweet flavor of grilled sweet potatoes, combined with the tender grilled asparagus, is enhanced by a tangy balsamic glaze and crumbled feta. The dish is light, yet satisfying, offering a balance of textures and flavors that will impress your loved one.

Ingredients:

• 2 medium sweet potatoes, peeled and sliced into rounds
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup crumbled feta cheese
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Fresh thyme for garnish

Directions:

1. Preheat the grill to medium heat.
2. Toss the sweet potato slices and asparagus with olive oil, salt, and pepper.
3. Grill the sweet potato slices for about 4-5 minutes per side, or until tender and grill marks appear. Grill the asparagus for about 3-4 minutes, turning occasionally, until tender.
4. In a small saucepan, combine the balsamic vinegar and honey. Heat over medium heat and simmer for about 5 minutes, until the glaze thickens slightly.
5. Arrange the grilled sweet potatoes and asparagus on a platter, drizzle with the balsamic glaze, and sprinkle with crumbled feta and fresh thyme.

The Grilled Sweet Potato and Asparagus Salad is a flavorful, visually stunning side dish that brings sweetness and smokiness together, making it an ideal choice for a Valentine’s Day meal. The combination of textures—from the creamy feta to the tender vegetables—creates a delightful eating experience. This dish is not only healthy but also elegant, making it a perfect addition to any romantic dinner.

Roasted Carrot and Red Onion Medley

The Roasted Carrot and Red Onion Medley is a warm, sweet, and savory vegetable side dish that’s perfect for a Valentine’s Day dinner. Roasting brings out the natural sweetness of the carrots while the red onions add a touch of caramelized richness. A hint of thyme and balsamic vinegar adds depth of flavor, and the result is a beautiful, vibrant dish that’s easy to make but feels indulgent and special.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrot sticks and red onion slices in olive oil, balsamic vinegar, fresh thyme, salt, and pepper until well-coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, stirring once halfway through, until the carrots are tender and lightly caramelized.
5. Serve warm, garnished with additional thyme if desired.

The Roasted Carrot and Red Onion Medley is a beautiful, flavorful side dish that adds a touch of elegance to your Valentine’s Day table. The combination of sweet, tender carrots and savory, caramelized onions is enhanced by the richness of balsamic vinegar and the fragrant thyme. This dish is simple yet sophisticated, making it an easy way to elevate your meal while keeping things healthy and delicious.

Spinach and Artichoke Stuffed Mushrooms

Spinach and Artichoke Stuffed Mushrooms are a flavorful and indulgent vegetable appetizer that’s perfect for a Valentine’s Day celebration. The creamy spinach and artichoke filling is packed inside tender mushroom caps, making for a delicious bite-sized treat. Baked until golden and topped with Parmesan cheese, these stuffed mushrooms are sure to impress and satisfy your guests.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 cup spinach, chopped
• 1/2 cup canned artichoke hearts, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons breadcrumbs
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine the spinach, artichokes, cream cheese, Parmesan, breadcrumbs, salt, and pepper. Mix until well combined.
3. Spoon the mixture into each mushroom cap, packing the filling in gently.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
6. Serve warm as an appetizer or side dish.

Spinach and Artichoke Stuffed Mushrooms are a rich, savory appetizer that adds a touch of gourmet flair to your Valentine’s Day menu. The creamy spinach and artichoke filling complements the earthy mushrooms perfectly, while the crisp topping of Parmesan and breadcrumbs gives each bite a satisfying crunch. These bite-sized delights are perfect for sharing and make an ideal start to a romantic dinner.

Sweetheart Roasted Baby Potatoes

Sweetheart Roasted Baby Potatoes are a playful and delicious way to enjoy potatoes on Valentine’s Day. The small, tender baby potatoes are roasted to perfection, creating a crispy exterior and a soft, fluffy interior. With a simple garlic and rosemary seasoning, these potatoes are packed with flavor. The heart-shaped cut adds a charming touch, making them the perfect side dish to serve to your loved one.

Ingredients:

• 1 lb baby potatoes, halved or quartered into heart shapes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cut the baby potatoes into heart shapes using a small cookie cutter or by slicing them carefully.
3. Toss the heart-shaped potatoes with olive oil, garlic, rosemary, salt, and pepper until well coated.
4. Arrange the potatoes in a single layer on a baking sheet.
5. Roast for 20-25 minutes, flipping halfway through, until the potatoes are golden and crispy on the outside.
6. Serve warm, garnished with additional fresh rosemary if desired.

Sweetheart Roasted Baby Potatoes are a fun, flavorful side dish that adds a loving touch to your Valentine’s Day meal. The heart-shaped potatoes make a sweet and playful statement, while the garlic and rosemary seasoning provide a warm, comforting flavor. These crispy-on-the-outside, tender-on-the-inside potatoes are sure to become a favorite part of your romantic dinner.

Note: More recipes are coming soon!