Herb-Roasted Potatoes and Onions (Ww 3pts)

"Source: Anne Lindsay's New Light Cooking According to this cookbook, this recipe has only 168 calories per serving without the optional ingredients which would come to 3 points per serving. My guess is that the small red potatoes in the cookbook are smaller than those used in Zaar's data base."
 
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Ready In:
1hr 5mins
Ingredients:
8
Serves:
4
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ingredients

  • 12 baby red potatoes, unpeeled and halved
  • 3 onions, quartered
  • 1 whole garlic clove (optional)
  • carrot, peeled and cut into 1 1/2-inch lengths (optional)
  • parsnip, peeled and cut into 1 1/2-inch lengths (optional)
  • 2 tablespoons olive oil or 2 tablespoons vegetable oil
  • 2 teaspoons dried Italian herb seasoning or 2 teaspoons herbes de provence
  • salt & pepper, to taste
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directions

  • Place the vegetables in a bowl.
  • Add seasonings and oil; toss to coat well.
  • Transfer to a large rimmed baking sheet (I line it with parchment paper or nonstick foil).
  • Bake in 400F oven, stirring 3 or 4 times, for 55 to 65 minutes or until golden and tender.

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Reviews

  1. I love this recipe! It's simple but it looks like you fussed. I used super tiny whole white potatoes with carrots and herbes de Provence. It was fast and everyone loved it!
     
  2. Wow! This is really delicious. I didn't have parsnips in the house, but I think this is a recipe with which you can add and delete. What a delicious way to get those veggies into the kids!
     
  3. This was an easy dinner for us! We had it as the main course with salad and rolls on the side. I cut it in half but otherwise followed exactly. Will make again. Thanks for this one.
     
  4. I enjoy using Italian seasoning so knew I would like this recipe. I didn't use parsnips so used more carrots. I had larger potatoes, so cut them in quarters. Thanks! Made for Vegetarian swap March 2013. Congrats on being VIP!
     
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