Roasted Red Potatoes, Pearl Onions and Carrots
| 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
Ingredients
|
|
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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Roasted Red Potatoes, Pearl Onions and Carrots
| 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
Ingredients
|
|
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.
Share this Recipe
Powered by WP Ultimate Recipe
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