- 2 Tbsp olive oil
- 2 lb small red potatoes, quartered
- 1 red onion halved, quartered, and cut into 8 wedges
- 6 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 2 tsp chopped fresh rosemary
- 1/4 cup balsamic vinegar
- Salt and freshly ground pepper
- 2 tsp snipped fresh chives
Red: Most red fruits and vegetables owe their color to lycopene, a phytochemical that helps protect against cell damage. Lycopene has been shown to reduce the risk of some cancers, like prostate and breast cancer, as well as heart disease.
Preheat oven to 400°. Lightly spray a 9”x13” baking dish with cooking oil.
In a large nonstick frying pan over medium-high heat, add oil. When oil shimmers, add potatoes, onion, and garlic, and stir to combine. Add thyme and rosemary and toss well. Cook until potatoes are hot, stirring occasionally, 7-10 minutes.
Transfer potato mixture to prepared pan and roast until potatoes are golden and almost tender, 20-25 minutes. Add vinegar and salt and pepper, and toss to combine. Bake until potatoes are tender, 15-20 minutes more. Garnish with chives.
Nutrition per serving: 190 calories; 6g total fat (1g saturated); 35mg sodium; 32g carbohydrates; 3g dietary fiber; 4g sugar (0g added sugar); 4g protein