Ever since I worked with basil, I am in the mood of using herb in to one more dish. This time it's rosemary and this time it's not for any event. I saw this really simple yet tempting dish on food network. Ohh.... I love food network. I love Rachael ray's 30 minutes meals. I think it's a very smart idea to show people that cooking is not really very complicated if you pay little attention to it, just like you do at your job. I loooooooove Giada's Everyday Italian. She shows some fancy looking but not so complicated dishes. It just makes me inspire to cook more and more and more!!
Food network is full of food choices. But I try to stick to the healthy yet tasty dishes, just like the one that I am going to share with you all.
So it's oven roasted onions and potatoes with lots and lots of rosemary.
This is a dish you can make with only 6 simple ingredients that you can find in your regular grocery store any time of the year.
6-7 baby red potatoes(Scrubbed and halved ), you can use white if you want, but red potatoes and white onions add a nice color to the dish. So I used red.
1 8 oz. packet of cippolini onions( peeled) - these are cute little white onions.
1/4 cup of extra-virgin olive oil
dried rosemary- around 2 teaspoons
It's alright to use dried rosemary here because we are going to roast it in the oven for about 30-40 minutes.
For peeling the onions a simple trick is heat some water and put onions in to it for about 2-3 minutes, on a medium to high heat. Drain the water and it will be more easier for you to peel the onions.
Now toss all the ingredients( peeled onions, halved potatoes, olive oil, rosemary, salt and freshly ground black pepper) together. Mix it with your hands. Spread on a baking sheet.
here are those tiny little guys ready to go in to the hot tub.....:)
Heat the oven to 400°F. Keep it in for about 30-35 minutes. Turn them once after 15 minutes to make them crispier on both the sides. Your nose will know when they are done.
Coming Up: Spinach Soup