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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (337g) Recipe makes 4 servings |
||
| Calories 291 | ||
| Calories from Fat 95 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.6g | 16% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 7.4g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 738mg | 30% | |
| Potassium 921mg | 26% | |
| Total Carbohydrate 46.9g | 15% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 7.2g | ||
| Protein 4.8g | 9% | |
Roasted Potatoes, Peppers and Onions with Rosemary
SERVES 4
Ingredients
- 1 1/2 lbs baking potatoes, peeled and quartered lengthwise
- 1 large sweet red pepper, halved,stemmed,seeded and cut into 8 wedges
- 1 large sweet green pepper, halved,stemmed,seeded and cut into 8 wedges
- 4 small onions, halved and quartered lengthwise
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary, crumbled
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- fresh rosemary, for garnish
Directions
1
Preheat the oven to 400 degrees.2
Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.3
Pile the onions in the center.4
Scatter the garlic over the top.5
Drizzle with oil, and sprinkle with rosemary, salt and black pepper.6
Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.7
Garnish with fresh rosemary sprigs.
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Featured Reviews for This Recipe
From: DanaJoy!
On Nov 20, 2009
Great! I used herbs de provence as a previous reviewer suggested. I also used green, red, orange and yellow bell peppers. The dish wasn't browning, so after about 35 minutes, got worried and transferred the food to a fry pan. Yum.
From: Arattie
On Oct 29, 2009
A most amazing dish. Something I will definitely use if entertaining. I only used 2 tbs olive oil, could have probably even cut that down a bit more. Way better than many side dishes you'd get in a restaurant. A real winner.
From: GinGin :-)
On Mar 5, 2008
Very light side dish. I used a little more garlic and some seasoning salt to spice it up a bit. Very nice addition to my usually boring chicken dinner. Thanks!
From: windhorse23
On Dec 21, 2008
Excellent recipe. I used a lot of extra peppers because I had overbought. I didn't have rosemary so I used dried herbs de Provence. This made a fantastic vegetarian lunch. My DH and DS came along and gobbled up the leftovers I was hoping to have for tomorrow. Thanks so much for this recipe.
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