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Roasted Rosemary Fingerling Potatoes with black pepper and chives

ROASTED ROSEMARY FINGERLING POTATOES WITH PEARL ONIONS
AND BABY CARROTS

in Cooking | June 26, 2013

These herb roasted vegetables are the perfect accompaniment to your favorite
main dishes.

  • 1 tbsp chopped fresh rosemary + 1 sprig of rosemary
  • 3 tbsp olive oil
  • 3/4 tsp kosher salt + additional to taste
  • 1/2 tsp black pepper
  • 8-10 oz. of pearl onions, peeled
  • 5 oz. of baby carrots, peeled and trim tops if needed
  • 2 pounds fingerling potatoes, halved lengthwise

Directions

  1. Preheat oven to 425°.
  2. Combine chopped rosemary, olive oil, kosher salt, black pepper, carrots, pearl onions and fingerling potatoes in a large bowl, tossing to coat.
  3. Evenly spread vegetables in a single layer on a baking sheet.
  4. Bake at 425° for 30 minutes or until potatoes and carrots are tender, turning after 15 minutes.
  5. Sprinkle with additional salt if desired before serving.

SERVINGS: 6 Print Recipe

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