OVEN-ROASTED ROSEMARY THYME POTATOES
Try these oven-baked potatoes with fresh rosemary and thyme. This simple potato side dish is both vegan and gluten-free.
Provided by Jolinda Hackett
Categories Side Dish
Time 1h10m
Yield 5
Number Of Ingredients 7
Steps:
- Gather the ingredients. Preheat the oven to 425 F.
- Gently scrub your potatoes, then coarsely chop them into chunks about 1-inch big.
- In a large bowl, gently toss the chopped potatoes with the olive oil until well coated, then transfer to a baking tray and arrange in a single layer.
- You can drizzle a little bit more olive oil on them if you'd like, then sprinkle with sea salt or kosher salt and freshly ground black pepper.
- Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. If you're not using fresh sage, feel free to add a little extra thyme and rosemary.
- Bake your potatoes in the oven for 30 minutes, then carefully remove and gently toss the potatoes.
- Bake for another 30 minutes until lightly golden brown.
- Serve and enjoy!
Nutrition Facts : Calories 277 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 88 mg, Sugar 3 g, Fat 6 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
PARSLEY, SAGE, ROSEMARY & THYME GRAVY RECIPE - (4.5/5)
Provided by á-4939
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F. Quarter 1 russet potato, and place in large Dutch oven with mushrooms, carrots, celery, onions, and garlic. Toss with olive oil. Roast 30 minutes, stirring every 10 minutes, or until vegetables are deep brown on edges. Transfer Dutch oven to stove top, and stir in wine, tomato paste, and 8 cups water. Add fresh herb sprigs, bay leaves, and peppercorns, and bring to a boil. Simmer, uncovered 30 minutes. Let stand 10 minutes. Strain liquid (you should have 5 cups), and discard solids. Peel remaining potato, and cut into small cubes. Return broth to pot with potato, and season with salt and pepper, if desired. Simmer, uncovered, 30 minutes, or until liquid is reduced to 2 1/2 cups. Blend liquid with potato in blender or using immersion blender. Strain gravy through sieve or fine-meshed strainer. Season with salt and pepper, if desired. Reheat before serving, if necessary.
PARSLEY, SAGE, ROSEMARY AND THYME SALAD WITH SCRAMBLED EGGS
Provided by Molly O'Neill
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 6 main course servings or 12 side-dish servings
Number Of Ingredients 12
Steps:
- In a medium-size bowl, toss together the parsley, sage, rosemary, thyme and watercress. Add the vinegar, olive oil, 1 teaspoon salt and pepper and mix well. Set aside. In a medium-size skillet over medium heat, cook the bacon until nearly crisp. Lightly season the eggs with salt and pepper.
- Turn the heat to low, add the eggs and cook, stirring constantly, for 1 minute. Stir in the salad and cook, stirring, for 1 minute longer. Remove from heat and continue to toss, as the eggs continue to cook from the heat of the pan. Season with salt and pepper to taste and sprinkle with Parmesan. Serve immediately.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 347 milligrams, Sugar 1 gram, TransFat 0 grams
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