Rosemary Potatoes with Cipollini Onions
Elevate your side dish game with these aromatic Rosemary Potatoes with Cipollini Onions! Tender baby potatoes are roasted to golden perfection alongside sweet, caramelized cipollini onions, all tossed in a fragrant blend of fresh rosemary, garlic, and olive oil. This easy yet elegant recipe delivers bursts of herbaceous flavor and irresistible texture in every bite. A drizzle of optional balsamic vinegar adds a tangy sophistication, making it a versatile dish to pair with roasted meats, poultry, or a crisp salad. Ready in just an hour with minimal prep, this roasted vegetable medley is as visually stunning as it is delicious—perfect for dinner parties or cozy weeknight meals.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes (yellow or red-skinned)
- 0.75 pounds Cipollini onions
- 2 tablespoons Fresh rosemary
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Balsamic vinegar (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash and pat dry the baby potatoes. Cut them in half if they are larger than bite-sized.
Bring a pot of water to a boil. Add the cipollini onions and blanch them for 1 minute. Drain and let them cool slightly, then peel off their skins using your fingers or a small knife.
In a large mixing bowl, combine the baby potatoes and peeled cipollini onions.
Mince the rosemary and garlic cloves, then add them to the bowl of potatoes and onions.
Pour the olive oil over the mixture and season with salt and black pepper. Toss everything until evenly coated.
Spread the potatoes and onions in a single layer on the prepared baking sheet.
Roast in the preheated oven for 35-40 minutes, stirring once halfway through, until the potatoes are golden and crispy on the outside and tender on the inside, and the cipollini onions are caramelized.
Optional: Drizzle the balsamic vinegar over the roasted vegetables during the last 5 minutes of roasting for a tangy finish.
Remove from the oven and serve hot as a side dish for roasted meats, poultry, or a hearty salad.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 22.3 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3465 mg | 74% | |
*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.
