Oven-roasted Potatoes And Onions Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 large: Potatoes, quartered
1 tbsp: Fresh parsley, chopped
6 medium: Onions, quartered
1 tbsp: Fresh basil, chopped
1/3 cup: Vegetable oil,
1 tsp: Fresh marjoram, chopped
1 tsp: Black pepper,
Directions:
Preheat oven to 375F. Place potatoes & onions in shallow roasting
pan. Combine oil & herbs & pour over the vegetables. Toss & bake,
uncovered for 1 hour, or till fork tender. Turn occasionally to
prevent sticking. Food Exchanges per serving:1 STARCH/BREAD EXCHANGE
+ 1 VEGETABLE EXCHANGE; + 1 FAT EXCHANGE
"The Hamilton Spectator", May 26, 1993
Reposted 4 you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
pan. Combine oil & herbs & pour over the vegetables. Toss & bake,
uncovered for 1 hour, or till fork tender. Turn occasionally to
prevent sticking. Food Exchanges per serving:1 STARCH/BREAD EXCHANGE
+ 1 VEGETABLE EXCHANGE; + 1 FAT EXCHANGE
"The Hamilton Spectator", May 26, 1993
Reposted 4 you and yours via Nancy OBrion and her Meal-Master
Source from luhu.jp