All content copyright @ by Patricia Wegner 2013Ingredients:
1 large red onions
1 large yellow onion
2 medium to large red potatoes
2 tablespoons freshly squeezed lemon juice
1½ tablespoons Dijon mustard
1 teaspoon minced garlic
½ tablespoon minced fresh thyme leaves
½ tablespoon minced fresh rosemary
½ tablespoon minced fresh oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root, so that the root holds the wedge together. Depending on the size of the onion, you should be able to get 6 or 8 wedges, Place the wedges in a bowl.
Cut the potatoes in half lengthwise and quarter each half. Try to cut the potato into chunks so that they are about the same size as the onion wedges. Place these in the bowl with the onions.
For the dressing, combine the lemon juice, mustard, garlic, thyme, rosemary, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions and potatoes to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake for 30 to 45 minutes, until tender and browned. Toss the onions and potatoes once during cooking. Remove from the oven, and drizzle with the reserved dressing. Season to taste and serve warm temperature.
Number of Servings: 4
Amount Per Serving
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 329.9 mg
Total Carbs: 19.6 g
Dietary Fiber: 2.8 g
Protein: 2.4 g
Originally posted 8/13/09