Herb-Roasted Potatos & Onions
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 151.3
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 329.9 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.8 g
- Protein: 2.4 g
View full nutritional breakdown of Herb-Roasted Potatos & Onions calories by ingredient
Introduction
This is a FoodNetwork recipe from Ina Garten which I have modified to add potatoes and rosemary. I also reduced the amount of olive oil to cut down calories and fat. This is a FoodNetwork recipe from Ina Garten which I have modified to add potatoes and rosemary. I also reduced the amount of olive oil to cut down calories and fat.Number of Servings: 4
Ingredients
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1 large red onions
1 large yellow onion
2 medium to large red potatoes
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
1/2 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Directions
Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
Cut the potatoes in half and quarter each half. Place these in the bowl with the onions.
For the dressing, combine the lemon juice, mustard, garlic, thyme, rosemary, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions and potatoes to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake for 30 to 45 minutes, until tender and browned. Toss the onions and potatoes once during cooking. Remove from the oven, and drizzle with the reserved dressing. Season to taste and serve warm temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user TXTITA.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
Cut the potatoes in half and quarter each half. Place these in the bowl with the onions.
For the dressing, combine the lemon juice, mustard, garlic, thyme, rosemary, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions and potatoes to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake for 30 to 45 minutes, until tender and browned. Toss the onions and potatoes once during cooking. Remove from the oven, and drizzle with the reserved dressing. Season to taste and serve warm temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user TXTITA.
Member Ratings For This Recipe
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