Roasted Potatoes & Grapes with Rosemary Roasted Potatoes & Grapes with Rosemary

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

Method

Preheat oven to 400°F. Place potatoes and grapes on foil-lined baking sheet; drizzle with olive oil. Sprinkle with rosemary. Season with salt and pepper; mix well. Spread evenly in single layer; bake, stirring halfway through, until potatoes are tender and golden, 20 to 25 minutes.

Serve on the side of Onion & Blue Cheese-Stuffed Pork Tenderloin.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 5 g
  • Sodium 150 mg
  • Sugars 13 g
  • Protein 4 g
  • Calories 210
  • Total fat 2 g
  • Cholesterol 0 mg
  • Total carbohydrate 44 g
Share X
Lunch & Dinner

Roasted Potatoes & Grapes with Rosemary

Login