Clean eating
1. Preheat oven to 350 F
2. Place the cut potatoes in a plastic bag with the oil. Shake well to coat and pour out onto an ungreased cookie sheet, but don't pour all the oil out yet
3. Put the onions in the same bag and toss that to coat with oil as well. Toss the onions and potatoes separately because you will be chopping the onions later
4. Set the head of garlic on the pan for roasting as well
5. Pour the onions out onto the same cookie sheet along with any remaining oil
6. Spread contents out so the vegetables are in a single layer
7. Roast the vegetables for approximately 45 minutes, or until they are soft and cooked through and the potatoes are slightly golden on the edges. The garlic should have one or two cloves popping out to let you know it's done
8. Allow to cool a bit. Then squeeze the garlic out of the head
9. Cut the onions down to small pieces and toss all ingredients together in a mixing bowl
10. Serve as a side dish
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 113 | ||
Calories from Fat: 32 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.8mg | 2 % | |
Potassium 297mg | 8 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 17.2g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database 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: 113
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