Gerri French, MD/RD, CDE
Roasting vegetables requires little more than
washing, cutting and tossing or spraying them
with olive oil and seasonings. To ensure even
cooking and browning, use a pan large enough to
spread the vegetables in a single layer, if possible.
Ingredients & Methods
1 pound potatoes (any mixture of red, white, Yukon gold and sweet potatoes) washed, scrubbed and cut into bite-sized pieces
1 medium onion, peeled and sliced into ¼-inch rings
2 tablespoons olive oil
1 to 2 tablespoons finely chopped fresh rosemary
Salt and freshly ground pepper
Rosemary sprigs for garnish (optional)
|Nutrition at a Glance
- Preheat oven to 425°.
- Place potatoes in a bowl and toss with the olive oil and chopped rosemary.
- Arrange in a single layer in a shallow roasting pan or sheet pan and roast until tender
when pierced with a fork, 30 to 40 minutes, depending upon the size. Stir the potatoes a few
times while cooking so that they brown evenly. Season with salt and pepper. Garnish with
Substitute other root
vegetables such as
carrots, parsnips or beets
for some of the potatoes.
Cubes of butternut or
other hard winter squash
can also be added.
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