This week’s recipe is another side dish you can serve with dinner or bring to a party. The rosemary is a great flavor addition but if you do not enjoy rosemary, try using your favorite fresh herb! You can also substitute the potatoes for sweet potatoes or purple potatoes.
Roasted Rosemary Potatoes and Onions
serves about 4
Ingredients:
1 onion or red onion, sliced
4 medium potatoes, cut into 1-inch chunks
2 Tablespoon rosemary, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon garlic powder
¼ teaspoon kosher or sea salt
¼ teaspoon coarse ground black pepper
2 Tablespoon olive oil
cooking spray
Directions:
1. Preheat oven to 425F. Spray a 9 x 13 inch pan with cooking spray
2. In a large mixing bowl, combine all of the ingredients until the vegetables are coated evenly.
3. Place the potatoes in the pan so they are evenly spread in one layer.
4. Roast uncovered for 20-30 minutes turning occasionally. Potatoes should be tender and light brown
5. Remove from oven and serve.
Let us know what you think of this recipe by posting a comment on the blog or on our facebook page!
Get Fit For It,
D & K
No comments:
Post a Comment