Potato & Red Onion Roast
Description
This Mediterranean main features Small red potatoes, halved. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
But Unskinned 2 lg Red onions
-
cut into 1/2-inch Bits 2 tb Olive oil 1 tb Crushed dried parsley 1 tb Crushed dried rosemary Salt and pepper to taste
-
Preheat oven to 400 degrees.
-
Coat uncooked potato halves and onion bits in oil and seasonings.
-
Spread in a deep-sided roasting pan and roast for about 40 minutes.
-
Turn the onion/potato mixture several times while roasting until all pieces are light brown.
-
Total Calories This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 349.6kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 27.2mg2%
- Total Carbohydrate 77.2g26%
- Dietary Fiber 10.0g40%
- Sugars 3.6g
- Protein 9.1g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ampamp, baking, halved, main, mediterranean, onion, potato, potatoes, red, roast, roasting, small, title, vegan, vegetables, vrg
