Roasted Fingerling Potatoes, Peppers and Onions with Garlic and Thyme
Serve roasted fingerling potatoes, peppers and onions with any meal.
Servings: 4
Ingredients
- 2 packages Fingerling Potato Medley sliced in half lengthwise
- 1 yellow pepper seeded and chopped into 1-inch piece
- 1 red pepper seeded and chopped into 1-inch pieces
- ½ onion sliced
- 2 cloves garlic chopped, I used Melissa's Produce
- Thyme leaves from about 10 sprigs chopped
- Salt and Pepper to taste
- ¾ cup canola oil
Instructions
- Preheat oven to 425℉.
- In a large bowl combine fingerling potatoes, peppers, onions and garlic. Season with salt and pepper. Pour canola oil over vegetables and toss well to coat.
- Spread vegetables on rimmed baking sheet and sprinkle with thyme leaves.
- Roast, stirring occasionally, for 30 to 40 minutes until vegetables are soft and begin to caramelize.
