Roasted Russian Banana Potatoes and Vegetables

Washington State Potato Commission

INGREDIENTS:

• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh basil
• 1 small clove garlic, minced
• 12 asparagus spears, woody stems removed and trimmed
• 8 Washington Russian Banana or Ruby Crescent fingerling potatoes
• 3 medium shallots peeled and quartered
• 1 medium Walla Walla sweet onion, peeled and cut into ½-inch squares
• 2 tablespoons olive oil
• Kosher salt and ground black pepper to taste

DIRECTIONS

1. Preheat oven to 425°
2. Scrub potatoes under cold running water.  In a small bowl, combine the parsley, thyme, basil and garlic. Set aside.
3. In a large bowl, toss potatoes and vegetables with olive oil to coat completely.  Arrange vegetables in a single layer on baking sheet.
4. Roast for 15 minutes.  Turn vegetables.  Return to oven and roast until tender and golden, about 5 minutes longer.
5. Transfer vegetables to a heated serving platter.  Sprinkle with herb mixture, then season to taste with kosher salt and ground black pepper.
6. Serve immediately.

Nutritional Analysis per serving: 347 calories, 7 g protein, 5 g fat (13% calories from fat), 71 g carbohydrate, 0 mg cholesterol, 6 g fiber, 69 mg sodium.