Roasted Baby Potatoes with Mushrooms and Herbs
- Total Time
Pair with scrambled eggs or roasted chicken.
uncooked baby potatoes12 oz, cut into quarters
Cremini mushrooms12 oz, sliced
uncooked red onion(s)2 cup(s), sliced, diced
olive oil1 Tbsp
kosher salt1 Tbsp
black pepper⅛ tsp
rosemary2 Tbsp, fresh, divided
fresh parsley2 Tbsp, chopped
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Toss together potatoes, mushrooms and onions in a large bowl; drizzle with oil. Add salt, pepper, and 1 Tbsp rosemary; toss well to coat.
- Spread vegetables in a single layer in prepared pan; roast, stirring once, until potatoes are tender and browned, about 30-35 minutes. Toss with parsley and remaining 1 Tbsp rosemary; serve.
- Serving size: 1/2 cup