Roasted Onions with Red-Skinned Potatoes
Try this easy and tasty dish with your next cookout! Red skinned
potatoes are in the middle of the glycemic index and can be eaten
in small servings. There’s just enough in this dish for a bit of
substance.
4 cups (sweet) onions, cut into slivers (2-3 large onions)
1 cup small red-skinned potatoes
1 red bell pepper
1/2 teaspoon salt (to taste)
18 teaspoon black pepper
1/2 teaspoon rosemary
2 tablespoons olive oil
Preheat the oven to 400 degrees. Spray a large rectangular baking
dish with a non-stick spray. Add the slivered onions to the baking
dish. Wash the potatoes and cut them into fourths. Add to the
onions.
Wash the bell pepper, remove the stem end and seeds. Slice into thin
slivers and add to the potatoes and onions. Sprinkle the salt,
pepper and rosemary over the vegetables. Drizzle the olive oil over
all and toss with your fingers or a couple of forks until all is
evenly coated with the oil.
Place in the preheated oven and bake for at least one hour. Some of
the onions and potato wedges will begin to brown. Remove and serve
hot.
Serves 8.
1 Serving: 5 grams total fat; 15 grams total carbs;
3 grams dietary fiber; 2 grams protein; 106 calories
Exchanges: 1/2 starch/bread; 2 vegetable; 1 fat
©Shake Off the Sugar (Lynn Stephens)