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Roasted Potatoes and Tomatoes

Roasted Potatoes and Tomatoes

Yield 8 servings
Prep time
5 Min
Cook time
40 Min
Total time
45 Min
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. Line two large sheet pans with parchment paper.
  2. Cut the larger potatoes in half/quarters.
  3. Place the potatoes onto a baking sheet. Spray with olive oil, and add dried chives, parsley, salt and pepper and spread in one layer.
  4. Add the cherry tomatoes to the other sheet pan. Spray with olive oil and add kosher salt and pepper before spreading in one layer.
  5. Roast both for 35-45 minutes, until browned. The tomatoes should burst and look shriveled. Remove, and let cool before refrigerating separately.

Nutrition Facts

Calories

185

Fat

4 g

Sat. Fat

1 g

Carbs

35 g

Fiber

5 g

Net carbs

30 g

Sugar

3 g

Protein

4 g

Sodium

47 mg

Cholesterol

0 mg