Balsamic Potatoes and Onions
Transform your everyday side dish into a gourmet experience with these Balsamic Potatoes and Onions! This recipe combines tender baby potatoes and sweet red onions, roasted to caramelized perfection in a rich blend of balsamic vinegar, honey, and fragrant rosemary. With just 15 minutes of prep and a simple baking process, you'll achieve a dish that’s bursting with flavor and perfect for any occasion. The tangy-sweet glaze pairs beautifully with the creamy texture of the potatoes and the natural sweetness of the onions, making this an irresistible accompaniment to roast chicken, grilled meats, or even as a savory vegetarian main course. Packed with bold flavors and vibrant aromas, this easy-to-make recipe is sure to elevate your dinner table and delight your guests.
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Recipe Information
Ingredients
- 900 grams Baby potatoes
- 2 large Red onions
- 60 milliliters Balsamic vinegar
- 45 milliliters Olive oil
- 3 medium Garlic cloves
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 15 milliliters Honey
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Wash the baby potatoes thoroughly and cut them in half. If they are larger, quarter them to ensure uniform size for even roasting.
Peel the red onions and slice them into thick wedges (about 6-8 wedges per onion).
Mince the garlic cloves finely and remove the rosemary leaves from their stems. Chop the rosemary leaves roughly.
In a large mixing bowl, combine the balsamic vinegar, olive oil, minced garlic, chopped rosemary, honey, salt, and black pepper. Stir well to form the marinade.
Add the baby potatoes and sliced onions to the bowl and toss thoroughly, ensuring they are evenly coated with the marinade.
Spread the potatoes and onions in an even layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting.
Place the baking sheet in the preheated oven and roast for 20 minutes.
After 20 minutes, remove the baking sheet from the oven and toss the vegetables gently to ensure even cooking. Return to the oven for an additional 20 minutes, or until the potatoes are golden and tender, and the onions are caramelized.
Remove the baking sheet from the oven and let the dish cool for 5 minutes. Serve warm as a side dish or as a hearty vegetarian main.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 50.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4575 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
