Roasted vegetables are probably something pretty, simple and basic to most people, but many of the vegetables in our house tend to come from a bag in the freezer. I was looking for easy and healthy fresh vegetable recipes and came across this. My husband and I love it! The kids, not so much. My four year-old son especially hates it when it has grass (rosemary) on it. I'm not a big fan of rosemary either so I usually use thyme, but he still doesn't like that. Oh well, maybe someday.
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 8 servings
Difficulty: Easy
Ingredients:
- 3 pounds small red new potatoes, halved
- 1/4 cup olive oil
- 1 teaspoon Salt
- Freshly ground black pepper to taste
- Thyme or rosemary to taste if desired
Directions:
1.
Adjust oven rack to lowest position and heat oven to 450 degrees. Toss
potatoes with oil, salt, pepper and thyme. Arrange, cut side down, on a
large lipped cookie sheet or jellyroll pan.
2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.
Nutritional Info:
Total Fat: 7g
Cholesterol: 0mg
Sodium: 301mg
Total Carbs: 27.1g
Dietary Fiber: 2.9g
Protein: 3.2g
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