Roasted Potatoes and Pearl Onions

Roasted Potatoes and Pearl Onions

Roasted Potatoes and Pearl Onions

To peel pearl onions, cut off the stem end from each onion and plunge the onions into boiling water for 2 minutes; rinse onions in cold water. The skins will slip off.


Makes 8 servings


3 pounds red potatoes, well-scrubbed and cut into 1-1/2-inch cubes
1 package (10 ounces) pearl onions, peeled
2 tablespoons olive oil
2 teaspoons dried basil or thyme
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon dried rosemary
3/4 teaspoon black pepper


  1. Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray.
  2. Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings.
  3. Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender.

Nutritional Information

Calories 156
Calories from Fat 18 %
Total Fat 4 g
Saturated Fat 1 g
Carbohydrate 34 g
Fiber 3 g
Protein 2 g
Sodium 291 mg

Dietary Exchange

Starch 2
Fat 1/2

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