Roasted Red Potatoes and Vegetables

By Hklbrries

Ingredients

• 8 red potatoes
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh basil
• 1 garlic clove, minced
• 12 asparagus spears, trimmed
• 3 medium shallots, peeled and quartered
• 1 medium sweet onion, peeled and cut into 1/2-inch squares
• 2 tbsp olive oil
• Kosher salt
• Ground black pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 425 F.

Scrub potatoes under cold running water and cut into 2-inch pieces.

In a small bowl, combine parsley, thyme, basil and garlic. Set aside.

In a large bowl, toss potatoes and vegetables with olive oil. Arrange in a single layer on a baking sheet.

Roast for 15 minutes. Turn the vegetables. Return to the oven and roast until tender and golden, about 5 minutes longer.

Transfer the vegetables to a heated serving platter. Sprinkle with the herb mixture and season to taste with salt and pepper.

Serve immediately.

Nutritional Information:
Per serving
347 calories
7 g protein
71 g carbohydrates
5 g fat (1 g saturated fat)
0 mg cholesterol
6 g fiber
69 mg sodium