Perfect Roasted Potatoes & Pearl Onions Recipe | Easy & Flavorful

Roasted Potatoes and Pearl Onions

YIELD Makes 8 servings

To peel pearl onions, cut off the stem end from each onion and plunge the onions into boiling water for 2 minutes; rinse onions in cold water. The skins will slip off.

INGREDIENTS

3 pounds red potatoes, well-scrubbed and cut into 1-1/2-inch cubes 1 package (10 ounces) pearl onions, peeled 2 tablespoons olive oil 2 teaspoons dried basil or thyme 1 teaspoon paprika 3/4 teaspoon salt 3/4 teaspoon dried rosemary 3/4 teaspoon black pepper

PREPARATION:

1. Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray.
2. Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings.
3. Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Sodium 291 mg Protein 2 g Fiber 3 g Carbohydrate 34 g Saturated Fat 1 g Total Fat 4 g Calories from Fat 18 % Calories 156 DIETARY EXCHANGE: Fat 1/2 Starch 2