Rosemary Potatoes & Tomatos

By pattie_d

Ingredients

• 1 pound tiny new potatoes, scrubbed and quartered (10 to 12)
• 2 tablespoons olive oil
• 1 teaspoon snipped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 plum tomatoes, quartered lengthwise
• 1/2 cup pitted kalamata olives, halved
• 3 cloves garlic, minced
• 1/4 cup shaved Parmesan cheese (1 ounce)
• Non-stick cooking spray

Preparation

Step 1

1. Preheat oven to 450 degree F. Spray a 15x10x1-inch baking pan with nonstick cooking spray; place potatoes in pan.
2. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle onto potatoes, tossing to coat. Bake for 20 minutes, stirring once.
3. Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft.
4. Serve warm. Sprinkle with Parmesan cheese.

Nutrition Facts Per Serving:
Servings: 8 (2/3-cup) servings
Calories 103
Total Fat (g) 5
Saturated Fat (g) 1
Cholesterol (mg) 2
Sodium (mg) 208
Carbohydrate (g) 11
Fiber (g) 2
Protein (g) 3
Vitamin A (DV%) 0
Vitamin C (DV%) 39
Calcium (DV%) 6
Iron (DV%) 8
Diabetic Exchanges
Starch (d.e.) 1
Fat (d.e.) .5