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Roasted Potatoes and Pearl Onions
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Roast Herbed Sweet Potatoes with Bacon & Onions
Yield: Makes 10 to 12 servings
Ingredients:
3
thick slices applewood-smoked or peppered bacon, diced
2
pounds sweet potatoes, peeled and cut into 2-inch chunks
2
medium onions, cut into 8 wedges
1
teaspoon salt
1
teaspoon dried thyme
1/4
teaspoon black pepper
Preparation:
1.
Preheat oven to 375°F. Cook bacon in large, deep skillet until crisp. Remove from heat. Transfer bacon to paper towels; set aside. Add potatoes and onions to drippings in skillet; toss until coated. Stir in salt, thyme and pepper.
2.
Spread mixture in single layer in ungreased 15X10-inch jelly-roll pan or shallow roasting pan. Bake 40 to 50 minutes or until golden brown and tender. Transfer to serving bowl; sprinkle with bacon.
Note
Potatoes can be prepared and baked up to 4 hours before serving; let stand at room temperature. When turkey comes out of oven, turn oven to 375°F and reheat while turkey stands and is carved. (Or, bake at 325°F alongside turkey for 1 hour.)
Nutritional Information:
| Serving Size: | |
| Sodium | 319 mg |
| Protein | 3 g |
| Fiber | 3 g |
| Carbohydrate | 18 g |
| Cholesterol | 3 mg |
| Total Fat | 1.5 g |
| Calories from Fat | 14 % |
| Calories | 96 |
Dietary Exchange:
| Starch | 1 |
| Fat | .5 |
This recipe appears in:
Vegetable Side Dish
