The night that I made these onions, I was already planning on having roasted potatoes as well. So when I was looking over the recipe, I figured that the potatoes would be equally delicious tossed in the herb mixture and I was right! We had these with broiled ribeye steaks with garlic chive butter and it was a very delicious dinner.
This Barefoot Bloggers recipe was chosen by Kelly at Baking with the Boys. Love the Barefoot Contessa and want to cook along with us? Check out the details here! This recipe can be found in Barefoot Contessa at Home, or at foodnetwork.com.
Herb Roasted Onions and Potatoes
- 2 sweet yellow onions
- 3-4 red potatoes
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic (2 cloves)
- 1 tablespoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 1 tablespoon minced fresh parsley leaves
Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan. Scrub and quarter red potatoes, toss with remaining dressing. Transfer the potatoes to the sheet pan with the onions, reserving the vinaigrette that remains in the bowl. Bake the onions and potatoes for 30 to 45 minutes, until tender and browned. Toss once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
Adapted from Barefoot Contessa at Home.