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Roasted Red Potatoes, Pearl Onions and Carrots
Yum
Course
Side
Servings
Ingredients
4
Tb
Butter
3
Tb
Extra Virgin Olive Oil
10
cloves
Garlic
minced
1 1/2
tsp
Kosher Salt
1/2
tsp
Black Pepper
1/2
tsp
Dill Weed
dried
2
Lbs
Baby Red Potatoes
quartered
4
oz
Pearl Onions
Frozen
“Baby” Carrots
4
Tb
Lemon Juice
Course
Side
Servings
Ingredients
4
Tb
Butter
3
Tb
Extra Virgin Olive Oil
10
cloves
Garlic
minced
1 1/2
tsp
Kosher Salt
1/2
tsp
Black Pepper
1/2
tsp
Dill Weed
dried
2
Lbs
Baby Red Potatoes
quartered
4
oz
Pearl Onions
Frozen
“Baby” Carrots
4
Tb
Lemon Juice
Instructions
Preheat oven to 400 degrees
Place butter, oil and garlic in an microwave safe dish. Heat until the butter is melted. Add the Salt, pepper and dill weed
Place the potatoes, carrots and thawed pearl onions in a large bowl. Toss with the marinade mixture to coat evenly
Pour contents of he bowl onto a large baking sheet Bake for 30 minutes
Remove from oven to gently stir then return to oven for another 20-30 minutes until the vegetables are soft and starting to caramelize
Remove from Oven and drizzle with lemon juice and garnish with additional Dill.
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