Taste of Home
Rosemary Potatoes with Caramelized Onions
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 6 servings.
Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! —Mary Jones, Athens, Ohio
Ingredients
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2 pounds small red potatoes, quartered
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2 garlic cloves, minced
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1 tablespoon olive oil
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2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon pepper
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CARAMELIZED ONIONS:
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2 large sweet onions, chopped
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2 tablespoons olive oil
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1 tablespoon sugar
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2 teaspoons balsamic vinegar
Directions
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1.
In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan.
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2.
Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once.
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3.
Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar.
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4.
Transfer roasted potatoes to a large bowl; stir in caramelized onions.
Nutrition Facts
3/4 cup: 215 calories, 7g fat (1g saturated fat), 0 cholesterol, 117mg sodium, 35g carbohydrate, 4g fiber, 4g protein.
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