Friday, November 15, 2013

Roasted Russian Banana Potatoes and Vegetables





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.

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