Toaster Oven-Roasted Vegetables

Prep Time
7 min
Cook Time
50 min
Recipe Details
  • 3 small uncooked red potato(es), cut in half or quartered if large
  • 1 medium uncooked red onion(s), cut into 8 wedges
  • 1/4 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 1/4 cup(s) reduced-sodium chicken broth
  • 2 Tbsp fresh thyme, fresh, chopped, or to taste
  • 2 tsp olive oil
  1. Preheat toaster oven to 400ºF.
  2. 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.
  3. 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.
Use new potatoes, fingerling potatoes or blue potatoes for this recipe. For a vegetarian version, substitute vegetable broth for the chicken broth.

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