Toaster Oven-Roasted Vegetables
Uncooked red potato(es)
3 small, cut in half or quartered if large
Uncooked red onion(s)
1 medium, cut into 8 wedges
¼ tsp, or to taste
⅛ tsp, or to taste
Reduced-sodium chicken broth
2 Tbsp, fresh, chopped, or to taste
- Preheat toaster oven to 400ºF.
- Arrange potatoes and onion in a shallow, 9-inch round or rectangular baking dish; sprinkle with salt and pepper. Pour in broth; sprinkle with thyme.
- Cover dish loosely with heavy-duty aluminum foil and roast for 20 minutes. Remove foil and flip potatoes and onion; drizzle with oil. Roast until potatoes are tender when pierced with a fork, about 20 to 30 minutes. Garnish with fresh thyme, if desired. Yields about 1 cup per serving.