Herb-Roasted Potatoes and Onions (Ww 3pts) |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Place the vegetables in a bowl.
2. Add seasonings and oil; toss to coat well.
3. Transfer to a large rimmed baking sheet (I line it with parchment paper or nonstick foil).
4. Bake in 400F oven, stirring 3 or 4 times, for 55 to 65 minutes or until golden and tender.
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