Herb Roasted Mini Potatoes And Onions Recipes

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

HERB ROASTED MINI POTATOES AND ONIONS

Steps:

• Preheat your oven to 400 degrees Slice your potatoes and onions - you can either do discs or slivers, up to you! Boil your potatoes in a pot of water for a few minutes to soften - you should be able to stab them with a fork without too much effort - do not over cook because you will be baking them too. Grease a baking sheet with a little olive oil and lay your potatoes and onions out on the sheet Sprinkle your herbs, salt, pepper and fresh garlic all over your potatoes and onions, i love using rosemary, oregano, paprika (for color), salt and pepper Drizzle a little more olive oil over the top and pop in the oven Bake for about 10 to 15 minutes, you may want to give is a mix halfway through so your potatoes and onions get browned evenly For an extra brown and crispy effect, blast your potatoes and onions under the broiler for 1 or 2 minutes - make sure to supervise so you don't burn them! Remove, cool and serve with ketchup or a dipping sauce of equal parts ketchup and Vegenaise (vegan mayo)

HERB-ROASTED ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
• For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
• With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

ROASTED PEARL ONIONS AND POTATOES

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss together potatoes, pearl onions, and olive oil. Season with salt and pepper and sprinkle with thyme. Roast until onions are golden and potatoes are tender, 20 minutes.