Though the purple potatoes that I planted never grew, I did buy some on sale and decided to roast them with some garlic and red onion. It's much yummier than regular potatoes! The carrots caramelize and are sweet and delicious too.
1 cup of baby carrots
1/2 red onion cut
5-6 chicken tenders cut into bite sized pieces
2-3 lbs. purple potatoes (or red potatoes)
4-6 tbsp. olive oil
1 head of garlic
3 tsp. crushed rosemary
3 tsp. parsley
3 tsp. salt
1 1/2 tsp. freshly ground black pepper
Preheat the oven to 475 degrees.
Cut the top off of the head of garlic, mix together with the other ingredients. Arrange in a 9 x 13 pan lined with parchment paper. Bake for 30 minutes or until they are golden brown. Serves 6.
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