Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Oven-Roasted Potatoes And Onions With Herbs
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- #68715
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds unpeeled red potatoes, cut into 1 1/2" cubes
1 large sweet onion, such as Vidalia or Walla Walla, coarsely chopped
3 tablespoons olive oil
2 tablespoons melted butter or bacon drippings
3 cloves garlic, minced
3/4 teaspoon salt
3/4 teaspoon black pepper
1/3 cup packed chopped mixed fresh herbs*
directions
* such as basil, chives, parsley, oregano, rosemary, sage, tarragon and thyme
Preheat oven to 450 degrees F.
Arrange potatoes and onion in large shallow disposable foil roasting pan. Combine oil, butter, garlic, salt and pepper in small bowl. Drizzle over potatoes and onion, then toss well to combine.
Bake for 30 minutes. Stir and bake 10 minutes more. Add herbs, toss well. Continue baking 10-15 minutes or until vegetables are tender and browned.
Transfer to serving bowl. Garnish with fresh rosemary if desired.
added by
memphismom
nutrition data
284 calories, 11 grams fat, 43 grams carbohydrates, 5 grams protein per serving.
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