Roasted Potatoes Plus

Roasted Potatoes Plus

I've been making this for several years. A friend showed me how to make something similar, and it lends itself to endless variations based on your taste and what you have on hand. The original used a tablespoon or so of tomato paste. I've used ketchup for convenience.

This time, I used some things from the CSA--the garlic and potatoes, along with rosemary from my garden, and onions and carrots from the grocery store. You can also include green beans, asparagus, or other fairly firm veggies. Amounts of all vegetables can be varied to your liking. I like rosemary, but it is not necessary. Leave it out if you don't like it. You can add a different herb towards the end of cooking time, or none at all, it is totally optional.

The roasting gives everything a carmelized and nutty flavor. The garlic becomes sweet, soft, and spreadable. Leftovers keep and reheat well. I have even added cooked chicken to make a one dish meal.



In this pan:

• Yukon Gold potatoes, cut into chunks
• small baby carrots or regular carrots cut into bite-size pieces
• yellow onion, cut into eighths
• 1 head garlic, separated into cloves, cloves peeled
• olive oil
• ketchup
• balsamic vinegar
• salt and pepper
• fresh rosemary sprigs to taste

Add prepared veggies to the 9x13 roasting pan. Add a healthy splash of olive oil and stir to coat everything. Next, a good squirt of ketchup and a drizzle of balsamic vinegar. Sprinkle with kosher salt and fresh ground pepper. Stir again. Roast uncovered at 425F. Stir after 30 minutes and add rosemary sprigs. Roast another 20-30 minutes, or until vegetables are desired tenderness.

Enjoy!