Roast Potatoes,Tomatoes and Onion with Rosemary

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Roast potatoes, tomatoes and onion with rosemary flexitarian blog flexitarian recipe

Roast potatoes, tomatoes and onion with rosemary

Yep – another potato dish.  I can’t help myself!  This one’s a better-for-you version of traditional roast potatoes.  Top with fried free-range  eggs to make it a meal, or use as is for a side.  And please do  make sure your free-range eggs really are free-range.  Hens need access to sunshine and plenty of room to roam during the day.  If your egg supplier doesn’t offer that, I suggest you consider changing suppliers.


Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

Ingredients

4 medium-large potatoes, peeled and cut into chunks

250 g cherry tomatoes, grape tomatoes or mini-Roma tomatoes

1 large onion

1 teaspoon garlic paste

2 tablespoon olive oil

1 tablespoon snipped fresh rosemary (or more to taste)

Salt and freshly ground black pepper to taste

 

Method

Preheat oven to 200°C.

Place potatoes, tomatoes and onion in a large bowl.

Combine olive oil and garlic paste in a small bowl.

Pour oil mixture over vegetables, sprinkle salt and pepper over and  mix through.

Bake approximately 30 minutes, until the vegetables are cooked through.

Stir occasionally to distribute the juices and flavours.


Photograph by: Stijn Nieuwendijk | CC