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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Try a tasty shortcut to full-roasted flavor with this versatile, down-home side dish from Amelia Sunderland in Nashville, Tennessee. Ingredients:
2 medium red potatoes, cut into 1/2-inch cubes |
5 large fresh mushrooms, quartered |
1 small green pepper, cut into 1-inch pieces |
1 tablespoon olive oil |
1 tablespoon lemon juice |
5 garlic cloves, minced |
1 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until almost tender. Drain.
2. In a bowl, combine the remaining ingredients. Add potatoes and toss to coat. Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 450° for 30-35 minutes or until potatoes are tender and golden brown, stirring once. Yield: 2 servings.
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