Rosemary Roasted Onions and Potatoes
A crowd pleaser and a quick fix, this dish can be tossed together and left to roast in the oven while other matters are attended to. Serve it as a side to roasted chicken or with poached eggs for a rustic brunch.
Ingredients
Serves 4-6 people
- 1 medium red onion peeled and sliced into half rounds
- 1 pound small potatoes
- 3 tablespoons fresh rosemary leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation
Prep: 5 min • Cook: 55 min • Ready in: 1 hr
Toss the ingredients together and spread onto a sheet pan. Roast in a 375 degree oven for about 1 hour or longer if a more caramelized flavor is desired.
Recipe from the Kenter Canyon Farms test kitchen