Preheat oven to 400 degrees.
When preparing onions you don't want to cut the root completely off so that the quarters stay together for serving. Go ahead and peel and quarter the onions.
Wash potatoes and quarter. Rinse again in cold water to remove starches and drain well.
Put onions and potatoes in a bowl big enough to toss in dressing.
In small bowl mix lemon juice, mustard, garlic, seasonings except parsley and slowly whisk in oil.
Pour dressing over onions and potatoes and toss well.
Lift onions and potatoes out of bowl with slotted spoon (reserve dressing in the bowl for later) and place on a cookie sheet lined with foil for easy clean up and spread out for even cooking.
Bake for 45 minutes tossing once during cooking time.
Remove from oven and drizzle any dressing left onto onions and potatoes and toss on the pan to coat.
Serve immediately and sprinkle parsley on top for color.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (456g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 45 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 354.9mg||12 %|
|Potassium 1671.4mg||44 %|
|Total Carbohydrate 71.8g||21 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 62.7g|
|Protein 8.3g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 354
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