Roasted Potatoes and Pearl Onions
4 SERVINGS
Ingredients:
12 Red potatoes
12 Pearl onions, peeled
1 tablespoon Unsalted butter, melted
3 tablespoons Balsamic vinegar
1/2 teaspoon Salt to taste Black pepper
4 Thyme sprigs
Method:
Preheat the oven to 350°F (175°C).
Starting at the top of each potato, pare away a 1/4-inch (.6 cm)-thick band of skin in a spiral. This not only makes them look appealing but also allows the vinegar to penetrate during the slow cooking process.
Combine the onions and potatoes in a baking dish just large enough to hold them.
Add the butter and vinegar, and toss to coat.
Add salt and pepper. Bury the thyme springs in the vegetables.
Bake for 1 hour or until tender, stirring the vegetables every 15 minutes. (It is important to turn the vegetables every 15 minutes if they are to brown evenly.)
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